Keralan fish curry | Borough Market

Ingredients

• Sunflower oil
• 1 tsp mustard seeds
• 1 onion, thinly sliced
• 2 garlic cloves, peeled and crushed
• 2cm root ginger, peeled and grated
• 1 plump red chilli, finely sliced
• 1½ tsp ground coriander
• 1 tsp fenugreek
• 1 tsp turmeric
• 16-20 curry leaves
• 600ml coconut milk
• Sea salt
• 700g mix of firm fish like monkfish, bass, salmon
• 200g raw king prawns