Jason Whitehead's Fish Curry | Woman and Home Magazine

Ingredients

• 800g to 1kg fresh Hake (or any other green listed SASSI white fish)
• 3 tbsp ghee / coconut oil
• 10 curry leaves
• 2 bay leaves
• 1/2 quill whole cinnamon
• 2 large brown onions, peeled and sliced into rings
• 2 tsp turmeric
• 1 tsp each of cumin and coriander powder
• 1/2 tsp each of fennel and green cardamom powder
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp each of crushed garlic and ginger
• 3 medium green chillies, sliced (deseeded for a milder curry)
• 1 can chopped tomatoes
• 1 handful fresh coriander, leaves and stalks
• 60ml lime juice
• 1 cup fish stock (can also just use water)
• Best basmati rice
• 1 cup basmati rice
• 6 baby leeks, finely sliced
• 1 tsp black mustard seeds
• 1 tbsp ghee / coconut oil
• 1 cup coconut milk
• 1 cup water
• 2 cups vegetable stock