Cinnamon and coconut fish curry recipe

2 coco nuts , peeled and finely grated

1 litre (1 3/4 pints) boiling water

Mild olive oil

20 fresh curry leaves

2 red onions, thinly sliced

2 garlic cloves, roughly chopped

1 red chilli, finely sliced

2 1/2cm (1in) piece ginger, peeled and finely chopped

1 tsp black mustard seeds, ground

2 tsp ground coriander

1 tsp coarsely ground black pepper

tsp ground turmeric

tsp fennel seeds, ground

15cm (6in) cinnamon stick, broken in half

1 tbsp red wine vinegar

4 x 175g hake fillets, or other firm white fish

2 medium tomatoes, cut into rough chunks

Salt, to taste

Rice or chapattis, to serve