Green Fish Curry

By LeeBoruchow

Ingredients

• 2 Tbs vegetable oil
• 1/2 tsp brown mustard seeds
• 4 cloves
• 6 green cardamom pods, lightly crushed
• 1 large cinnamon stick
• 1 small onion, finely chopped
• 2 " piece fresh ginger, peeled and quartered
• 2 large garlic cloves
• 1 tsp ground coriander
• 10 1/2 oz coconut milk
• 2-4 green chillies, left whole
• salt, to taste
• 3 1/2 oz fish stock, or water
• 10 curry leaves
• 1 tsp freshly ground black pepper
• 3/4 tsp garam masala
• 1.5 lb firm white fish fillets, cut into large pieces
• 3 tsp lemon juice
• 2 oz fresh coriander leaves and stalks, chopped

Preparation

Step 1

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.

2. Meanwhile, place the remaining onion, the ginger, garlic, ground
coriander and 100ml/31/2fl 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