Keralan Fish Curry from Curry Lovers Cookbook: From Keralan Fish Curry to Koftas in Cinnamon Masala by Roopa Gulati

Ingredients

• 250 ml (1 cup) coconut milk
• 4 cm (1½ in) fresh root ginger, peeled and shredded
• 1 tbsp toasted shredded coconut
• 1 tbsp toasted cashew nuts
• 3 dried red chillies, soaked for 20 minutes in hot water
• ¼ tsp fenugreek seeds
• 60 ml (4 tbsp) vegetable oil
• 2 tbsp curry leaves
• 1 tsp mustard seeds
• 4 garlic cloves, shredded
• 1 onion, finely chopped
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 600 g (1 lb 5 oz) turbot or other firm white fish, cut into 4cm (1½ in) cubes
• ¾ tsp turmeric
• juice of 1 lime
• 2 tsp paprika