HOT AND SOUR FISH

PREP TIME 10 minutes COOK TIME 15 minutes (in a pressure cooker) SERVES 4 INGREDIENTS

For the fish zest and juice of 1 lime 1 tsp Kashmiri chilli powder 1 tsp ground turmeric

1 garlic clove, crushed sea salt and ground black pepper 600g firm white fish fillets, skinned and cut into large chunks For the sauce 1 tbsp coconut oil 1 onion, finely sliced

1 tsp mustard seeds 3 garlic cloves, crushed or grated 15g piece ginger, grated 1 tsp ground turmeric 1 tsp Kashmiri chilli powder

¼ tsp ground cinnamon 150g fresh tomatoes, puréed or finely chopped 400ml coconut milk 1 tsp concentrated tamarind paste To garnish 1 tsp coconut oil 12 fresh curry leaves a few sprigs of coriander

METHOD

1 Mix lime zest/juice, chilli powder and turmeric with 1 tsp of salt and black pepper. Add the fish, turn gently, add garlic and water to cover. Marinate.

2 Heat the coconut oil in the pressure cooker.

Add onion and cook until changing colour. Add mustard seeds and cook until they pop. Add garlic, ginger and spices and stir for a further minute. Add tomatoes, coconut milk and tamarind paste.

3 Close the lid and bring to high pressure and cook for 3 minutes. Then drop the pressure naturally.

4 Drain the fish and add to the sauce. Leave to simmer, uncovered, until the fish is just cooked.

5 Heat the coconut oil in a separate pan and add the curry leaves. Fry until they are crackling and turning brown. Serve the curry garnished with the curry leaves and coriander.