Yummy Fish Curry

What you’ll need

• 4 garlic cloves, chopped

• 4 small green chillies, chopped

• 1 tbs finely chopped ginger

• 2 tsp finely chopped fresh turmeric

• 2 tbs sunfower oil

• 1 onion, finely chopped

• 2 tsp ground coriander

• 2 tsp ground turmeric

• 1 tsp ground cumin

• 1/4 tsp ground cloves

• 6 green cardamom pods, cracked

• 12 curry leaves

• 400ml can coconut milk

• 1 cup (250ml) fish stock

• 600g whiting fillets (skin on), cut into 4cm pieces

• Juice of 1 lime

• Steamed basmati rice, to serve

• Coriander leaves, to serve

METHOD

1. Using a mortar and pestle, pound the garlic, chilli, ginger and turmeric to a paste. 

2. Heat oil in a deep frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add chilli paste and cook, stirring, for 3-4 minutes until fragrant. Add spices and curry leaves, and cook, stirring, for a further 2 minutes. Add coconut milk and stock, then bring to a simmer. 

3. Cook, stirring occasionally, for 10 minutes or until slightly reduced. Add fish and cook for 4 minutes or until just cooked. Remove from heat. Season with lime juice and salt. 

4. Serve curry with rice, topped with coriander. YUM!