Christine's coconut fish curry

Ingredients

• 4 garlic cloves, crushed
• 1 tsp minced fresh turmeric
• 2 tsp minced ginger
• 4 small green chillies, minced
• 5 tbsp coconut oil
• 1 brown onion, finely sliced
• 12 curry leaves
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• ¼ tsp ground cloves
• ½ tsp ground cardamom
• 400 ml coconut milk
• 1 tsp sea salt
• 600 g white fish fillets, skin removed and cut into large pieces
• 30 ml lime juice, strained
• 3 tbsp chopped coriander leaves
• 3 tbsp fried curry leaves

Instructions

1. In a small food processor, blend the garlic, turmeric, ginger and chillies with 1 tablespoon oil to make a paste.
2. Heat a wok or frying pan over medium heat, add the remaining coconut oil and cook the onion for 3 minutes, or until softened.
3. Add the turmeric garlic paste with the curry leaves and cook for 2 minutes.
4. Add the ground spices, stir to combine, and cook for a further 2 minutes, or until fragrant.
5. Add the coconut milk and sea salt and gently bring to the boil, then reduce heat to low and simmer for 5 minutes to allow the flavours to infuse. Add the fish and simmer for 4-5 minutes or until just cooked. Season with salt and lime juice.
6. Stir through the coriander leaves and scatter over the fried curry leaves to serve.

Photography by Kitti Gould.

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