Chônkaelo Masalo

For the gravy : heat the oil in a casserole and fry the cardamom, cloves and cassia bark for 2-3 minutes, or until the cloves begin to swell. Add the red chilli and fry for a further 2-3 minutes, or until the spices begin to darken.

Remove the spices and chillies to a small plate and add the green chilli, ginger and garlic to the pan. Fry for 3-4 minutes, or until the garlic begins to turn golden, then add the onions and fry for 2-3 minutes, or until the onions are softened.

In a bowl, mix together the cumin, coriander and turmeric and mix with 150-200ml of water. Add this to the casserole dish. Cook for 5-6 minutes, then add the crushed tomatoes and cook for a further 15 minutes, or until the mixture has thickened. Remove from the heat.

For the fish curry : stir the coconut milk into the pan of gravy until smooth and creamy. Bring to the boil, then add the prawns (or fish of your choice) and cook for a further 3-4 minutes, or until the prawns are cooked through.

Serve the fish curry with steamed rice.