Ingredients

• 3 garlic cloves
• 3 green finger chillies
• 5cm/2in piece root ginger
• peeled
• 3 tbsp groundnut oil
• 1 small onion
• finely sliced
• 5-6 curry leaves
• ¼ tsp ground turmeric
• ¼ tsp salt
• 200ml/7fl oz coconut milk
• 155ml/6fl oz boiling water
• 500g/1lb 2oz haddock fillets
• cut into 4cm/2in-wide pieces
• 2 medium tomatoes
• coarsely chopped
• basmati rice

Directions

• Place the garlic
• chillies
• and ginger together in a food processor and process until smooth.
• Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.
• Stir in the garlic
• chilli and ginger mixture with the turmeric and salt. Fry for two minutes
• then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.
• Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes.
• Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.
• Garnish with the remaining chopped tomato.
• Serve with basmati rice.