RECIPE FOR SOUTH INDIAN FISH CURRY - TOM KERRIDGE

Ingredients

• 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
• ½ lime, to spritz
• Coriander leaves, roughly chopped