Turmeric and coconut fish curry

 

ingredients 

• 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, plus extra deep-fried leaves to serve
• 400ml can coconut milk
• 1 cup (250ml) fish stock
• 600g sand whiting fillets or whiting fillets (skin on), cut into 4cm pieces
• Juice of 1 lime
• Steamed basmati rice, to serve
• Coriander leaves, to serve

directions

• Using a mortar and pestle, pound the garlic, chilli, ginger and turmeric to a paste.
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  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.
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  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.
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  Serve curry with rice, topped with coriander and deep-fried curry leaves.