A warming fish curry from the Kerala region of India
This beautiful dish can be rustled up quickly while the family defrosts by a radiator.
1 tsp mustard seeds
1 onion, thinly sliced
2 cloves garlic, peeled and crushed
2cm root ginger, peeled and grated
1 plump red chilli, finely sliced
1½ tsp ground coriander
1 tsp fenugreek
1 tsp turmeric
16-20 curry leaves
600ml coconut milk
700g mix of firm fish like monkfish, bass, salmon
200g raw king prawns
Warm the sunflower oil in a large wide pan. Add the mustard seeds and let them pop in the heat. Try not to lose too many! Add the onions and garlic and cook for around 7-8 mins until soft.
Next, add the chilli, ginger, ground coriander, fenugreek and turmeric. Cook with the onion for 2-3 mins. Pour in the coconut and add the curry leaves. Season with a good pinch of sea salt and simmer for 8-10 mins.
Meanwhile, skin and fillet the fish and cut into large chunks. Submerge in the sauce along with the prawns and cook very gently for 5-6 mins. Serve with basmati rice or parotta.
Recipe: Lesley Holdship