Keralan-style Fish Curry | Pescatarian Curry recipe

Ingredients

• 1 tsp black mustard seeds
• 2 tbsp coconut oil (always have a jar in the cupboard – it’s a delicious base for curries and makes a superb hand cream for all you washer-uppers out there; Biona do a good one)
• 15 fresh curry leaves (available from Natoora or Indian supermarkets; freeze-dried aren’t really worth the bother – if you can’t find fresh, use a pinch of mild curry powder instead)
• 1 tbsp cumin seeds
• 1 tbsp garam masala
• 1 tsp mild chilli powder
• 2 tsp ground turmeric
• 2 small onions, finely chopped
• ½–1 red chilli
• A 4cm piece of fresh root ginger, peeled and grated
• 2 cloves of garlic, finely chopped
• 1 x 400ml tin of coconut milk
• 200ml fish stock
• 500g responsibly caught firm white fish, skin removed, cut into 5cm chunks
• Juice of 2 limes
• 2 tbsp desiccated coconut
• Lime wedges
• A handful of fresh coriander, chopped
• Cooked basmati rice