Ingredients

• 2 tbsp vegetable oil
• ½ tsp brown mustard seeds
• 4 cloves
• 6 green cardamom pods
• lightly crushed
• 1 large piece cinnamon stick
• 1 small onion
• finely chopped
• 5cm/2in piece fresh ginger
• peeled and quartered
• 2 large garlic cloves
• 1 tsp ground coriander
• 300ml/10½fl oz coconut milk
• 2-4 green chillies
• left whole
• salt
• to taste
• 100ml/3½fl oz water
• 10 curry leaves (available from some supermarkets and Asian grocers)
• ½-1 tsp freshly ground black pepper
• ¾ tsp garam masala
• 500g/1lb 2oz salmon or firm white fish fillets
• cut into large pieces
• 2-3 tsp lemon juice
• 50g/2oz fresh coriander leaves and stalks
• chopped

Directions

• Heat the oil in a non-stick pan
• add the mustard seeds
• cloves
• cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful
• the seeds might pop). Add half of the chopped onion and fry for 4–5 minutes until soft.
• Meanwhile
• place the remaining onion
• the ginger
• garlic
• ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée.
• Add this mixture to pan along with the whole green chillies and salt
• to taste. Cover with a lid and cook over a low heat for 12–15 minutes
• giving the pot an occasional stir.
• Add the remaining coconut milk
• the water
• the currry leaves
• black pepper and garam masala and the fish and leave to cook undisturbed for about 3–5 minutes
• until the fish is opaque and cooked through.
• To serve
• stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary
• then pour into bowls and serve with rice.