Tumeric And Coconut Curry

Ingredients

• 4 garlic cloves, chopped
• 4 small green chillies, chopped
• 1 tablespoon finely chopped ginger
• 2 teaspoon finely chopped fresh turmeric
• 2 tablespoon sunflower oil
• 1 onion, finely chopped
• 2 teaspoons ground coriander ·
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 6 green cardamom pods, cracked
• 12 curry leaves, plus extra deep-fried leaves to serve
• 400ml can reduced fat coconut milk
• 1 cup (250ml) fish stock
• 600g white fish (skin on), cut into 4cm pieces
• juice of 1 lime
• steamed basmati and coriander leaves, to serve

Preparation

1. using a mortar and pestle, pound the garlic, chilli, ginger and turmeric to a paste.
2. heat oil in a deep frypan over medium heat. cook onion, stirring, for 3-4 minutes until softened. add chilli paste and cook, stirring, for 3-4 minutes until fragrant. add spices and curry leaves, and cook, stirring, for a further 2 minutes. add coconut milk and stock, then bring to a simmer.
3. cook, stirring occasionally, for 10 minutes or until slightly reduced. add fish and cook for 4 minutes or until just cooked. remove from heat. season with lime juice and salt.
4. serve curry with rice, topped with coriander and deep-fried curry leaves.