Seabass coconut

SERVES 4 For the curry

curry

1 tsp coconut oil 1 tsp black

● ● mustard seeds ½ tsp fennel seeds

●

10 dried curry leaves 1 onion,

● ● finely sliced 4 garlic cloves,

● crushed 5cm piece fresh root

● ginger, peeled and grated 1-2

● green chillies, deseeded and finely chopped 1 tsp ground turmeric

●

¼ tsp ground cinnamon 5

● ● tomatoes, roughly chopped 300ml

● light coconut milk Salt and pepper

● to season 4 sea bass fillets (125g

● each), skinned and roughly chopped

Juice ½ lemon Large bunch

● ● coriander, roughly chopped

1. Heat the oil in a large, deep frying pan over a medium heat. Add the mustard and fennel seeds and curry leaves, and fry until the seeds start to pop. Stir in the onion, garlic, ginger, chilli and 2 tbsp water and cook for 5 minutes, until the onion is softened.

2. Add the turmeric, cinnamon and tomatoes, and fry for 2 minutes before adding the coconut milk, 300ml water and seasoning. Bring to the boil, simmer for 20 minutes, adding the fish for the final 5 minutes.

3. Once the curry has reduced, season it with lemon juice and sprinkle over the coriander. Serve with flatbread (optional).