Fresh Turmeric Coconut Fish Curry | Donna Hay

Ingredients

• 1 long red chilli, sliced
• 1 tablespoon fennel seeds, toasted
• 1 tablespoon yellow mustard seeds, toasted
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• 1 teaspoon sea salt flakes
• 1 tablespoon finely grated ginger
• 3 cloves garlic
• 2 tablespoons finely grated fresh turmeric
• 2 tablespoons vegetable oil
• 2 x 400ml cans coconut milk
• 2 tablespoons grated palm sugar
• 1kg firm white fish fillets such as blue-eye cod, skin removed, cut into 5cm pieces
• 1 tablespoon lime juice
• basmati rice, cooked, to serve
• baby (micro) mint leaves, to serve
• sweet and spicy nut mix, to serve