Keralan fish curry

Carolyn Robertson

Ingredients

800 g	White-fleshed fish fillets, choose firm fish, cut into 4cm pieces (Main)
2 tsp	Chilli powder
2 tsp	Turmeric
2 tsp	Yellow mustard seeds
2 tsp	Cinnamon
1 splash	Sunflower oil, for frying
2	Onions, finely chopped
3 cm	Fresh ginger, finely chopped
1	Green chilli, finely chopped
400 ml	Coconut milk
2	Limes, freshly juiced
½ cup	Fresh coriander

Directions

1. Place pieces of fish in a bowl. Combine all the spices, then rub these into the flesh of the fish. Set aside for 30 minutes to marinate.
2. After 30 minutes, heat a large non-stick frying pan with a little oil and brown pieces of fish in 2-3 batches for 1 minute on each side.
3. Remove to one side. Add a little more oil to the pan and cook onion, ginger and chilli for 5 minutes over a medium heat.
4. Add any remaining spice mix. Stir in the coconut milk and simmer for 5 minutes. Add the fish and simmer for a further 5 minutes.
5. Add lime juice and season with salt and pepper to taste. Serve scattered with coriander.