recipes

INGREDIENTS
4 pieces firm white fish fillets (180gm each), such as mulloway or snapper
2 tsp ground turmeric
2 tbsp ghee
2 tsp each fenugreek seeds and white peppercorns, coarsely crushed
1 tsp each fennel seeds and brown mustard seeds, coarsely crushed
1 cinnamon quill
10 fresh curry leaves, plus extra sprigs, to serve
1 onion, thinly sliced
2 garlic cloves, finely chopped
2 long green chillies, thinly sliced
2 tsp each ground chilli and ground coriander
2 ripe tomatoes, coarsely chopped
1½ tbsp tamarind purée
200 ml coconut milk
To serve: steamed basmati rice and coriander sprigs

METHOD
1
Combine fish, half the turmeric and ½ tsp salt in a bowl, mix to coat well and set aside.

2
Heat ghee in a large saucepan over medium-high heat, add whole spices and curry leaves and stir until spices pop (1 minute), then add onion, garlic and green chilli and stir occasionally until tender (4-5 minutes). Stir in ground spices, sauté until fragrant, then add tomato and cook until they begin to break down (2-3 minutes). Add tamarind and 700ml water, simmer until well flavoured (8-10 minutes), then add fish and coconut milk and simmer until just cooked through (4-5 minutes). Season to taste and serve hot with steamed rice, scattered with extra curry leaves and coriander.