Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. 1 tsp mustard seeds

  3. 1 small onion, peeled and chopped

  4. 2 1/2cm piece of cinnamon stick

  5. 10g fresh ginger, peeled

  6. 7 large cloves of garlic, peeled

  7. 1-3 mild dried red chillies

  8. 1 tsp ground cumin

  9. 2 tsp ground coriander tsp turmeric tsp garam masala

  10. 2 medium tomatoes, pured

  11. 400ml coconut milk

  12. 450g firm white fish fillets, cut into large cubes Salt, to taste, and lots of freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Cook the onion until golden, around 8 minutes. Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released. Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top. Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning, then serve.


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