Kerala Fish Curry

For 2 servings

• 2 white fish fillets (cod or haddock), cut into large chunks
• 1 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 1/2 onion, sliced
• 1 garlic clove, crushed
• 1/2 tsp grated ginger
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 200ml coconut milk
• 1 tbsp tamarind paste (or lemon juice)
• Salt, to taste
• Fresh coriander, to serve

1. 1

   Heat the oil in a pan over medium heat. Add the mustard seeds and stand back slightly, within about 30 seconds they will start to pop and jump in the hot oil, this is exactly what you want, it releases their flavour, but keep a lid or splatter guard nearby in case they jump out of the pan.

2. 2

   Once the popping slows down, add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden at the edges.

3. 3

   Add the garlic and ginger and cook for 30 seconds, just until you can smell them, they burn quickly so don't walk away.

4. 4

   Add the turmeric and chilli powder, stirring constantly for 30 seconds, the spices should smell toasted and fragrant, not sharp or acrid, which would mean they've caught and need the heat turned down.

5. 5

   Pour in the coconut milk and tamarind paste, stirring well until fully combined and the colour is even throughout. Bring to a gentle simmer, small bubbles only, coconut milk based sauces can split if boiled too hard.

6. 6

   Carefully lower the fish chunks into the sauce using a spoon so they don't splash. Simmer gently for 8 to 10 minutes, occasionally spooning the sauce over the top of the fish rather than stirring, which helps it cook evenly on all sides without breaking apart. The fish is ready when it turns from translucent to fully opaque and flakes apart easily when pressed gently with a fork.

7. 7

   Season with salt to taste, tasting a little of the sauce on its own first since the tamarind and coconut balance can vary, and scatter with fresh coriander before serving with rice.