Fish pappas

SERVES 4

FOR THE MARINADE

600g halibut, cut into large

pieces

½tsp ground turmeric

1 large garlic clove, finely

grated

10g grated root ginger, juice squeezed out (discard the fibres)

2tsp lemon juice

1tsp vegetable oil

FOR THE SAUCE

5tbsp coconut or vegetable

oil, plus 2tbsp for the fish ⅔tsp brown mustard seeds ⅓tsp fenugreek seeds 15 curry leaves, fresh if possible

2 onions, finely chopped

30g finely chopped or grated

root ginger (peeled weight) 1 large tomato 45g (10-11 large) garlic

cloves

⅔tsp ground turmeric

2tsp ground coriander 1½tsp ground fennel seeds ¼tsp chilli powder

1tsp garam masala

400ml can of coconut milk 4-6 small Indian green chillies, stalks removed, pricked with a knife 1½-2tbsp white wine or other vinegar

50g coconut cream

1 Place the halibut pieces in a bowl and add all the marinade ingredients plus ground black pepper and 2 good pinches of salt. Leave for 20min or so.

2 To make the sauce, heat the oil in a large non-stick pan. Add the mustard and fenugreek seeds. Once the popping slows down, add the curry leaves. Follow within 10 seconds with the onions and some salt. Cook until soft and just turning colour. Add the ginger and stir-fry for 30 seconds.

3 As the onions cook, blend the tomato and garlic until smooth. Add to the ginger along with the ground spices and a splash of water. Cook until the paste releases oil back into the pan, a good 8-10min or so. Then stir-fry the paste for another couple of minutes. When you taste, the garlic should be cooked and be a bit salty.

4 Add the coconut milk and chillies, bring to the boil, cover and cook for 4-5min. Meanwhile, heat the remaining 2tbsp oil in a large, non-stick frying pan and add the fish; you might have to do this in 2 batches. Fry over a medium-high heat until lightly golden on both sides. Place on a plate and repeat with the second batch. It shouldn’t take more than 2-3min in total for each batch.

5 Add 350ml water to the sauce pot, along with the vinegar, and bring to the boil. Cook for 4-5min.

Taste and add more salt if necessary. Add the fish and coconut cream to the pot and cook for 3-5min more, turning the fish halfway through. The fish should be cooked and the sauce should be creamy.