SOUTH INDIAN FISH CURRY

This is a light fish curry dish but it is overﬂowing with layer upon layer of aromatics. You can replace the cod with haddock or hake if you like.

INGREDIENTS

SERVES: 4

800g skinless cod ﬁllets

1 tbsp table salt

1 tbsp vegetable oil

2 tsp black mustard seeds

1 tsp cumin seeds

2 onions, ﬁnely diced

A handful of curry leaves (ideally fresh, but dried will do)

4 garlic cloves, ﬁnely chopped

4cm piece of ginger, ﬁnely grated

2 long green chillies, ﬁnely chopped

1 tsp ground turmeric

1 tsp ground coriander

4 large tomatoes, diced

500ml fresh ﬁsh stock

200ml tinned full-fat coconut milk

200g tender stem broccoli, stalks cut in half

250g frozen peas

Sea salt and freshly ground black pepper

To finish (optional):

½ lime, to spritz

Coriander leaves, roughly chopped

METHOD

1: Sprinkle the cod ﬁllets on both sides with the table salt and leave for 20 minutes.

2: Heat the oil in a large non-stick sauté pan over a high heat then add the mustard and cumin seeds. When they begin to pop and crackle, add the diced onions and cook for 5 minutes or until softened and starting to brown. Toss in the curry leaves, garlic, ginger and chillies and stir-fry for 1–2 minutes. Add a splash of water if the mixture starts to stick.

3: Lower the heat and add the ground spices with a little salt and pepper. Cook, stirring, for 1 minute then add the tomatoes and cook for 2–3 minutes until they start to break down. Pour in the stock and simmer for about 20 minutes, until reduced by half.

4: Wash the salt off the ﬁsh, pat dry with kitchen paper and cut into 5–6cm pieces.

5: Stir the coconut milk into the curry mixture and continue to simmer for 5–10 minutes until reduced by one-third. Add the ﬁsh and broccoli and simmer gently for about 5 minutes, until just cooked.

6: Stir through the peas and taste to check the seasoning. Serve in warmed large bowls, adding a squeeze of lime and a scattering of coriander if you like.

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