This is a very good light fish curry and best served as soon as it is ready.

The flavour is exceptionally good and a dish you are likely to cook often!

To enjoy the best flavours, it is best to roast whole spices and then to grind them in a pestle

and mortar.    Using fresh tomatoes instead of tinned is always better.   

The wonderful pleasure of any curry, especially if time and love is invested in the preparation

with the wonderful accompaniments you can serve with it.

The coriander and lime are a must and the rest of the accompaniments

are purely personal preference - but will certainly provide a wow factor if entertaining.

Utensils

• Frying pan for roasting spices
• Large pan
• Chopping board
• Sharp knife
• Small glass dishes for preparing spices and other ingredients
• Serving platter if entertaining

Ingredients

• 4 tbs Groundnut, Vegetable oil or Olive Oil
  
• 1 tsp mustard seeds
  
• 20 curry leaves (optional)
  
• 2 Spanish onions, finely chopped
  4 garlic cloves, finely sliced
  
• 1 x 2.5cm piece of ginger, finely sliced
  1 teaspoon turmeric
  1 teaspoon of whole cumin seeds, lightly roasted and ground in pestle and mortar (or use ground cumin)
• 4 teaspoons of whole coriander seeds, ightly roasted and ground in pestle and mortar (or use ground coriander)
  
• ½ tsp of fenugreek seeds
  
• 1 kg firm white fish cut into chunks (Monkfish is expensive, but perfect choice!  or use cod, coley or hake)
  
• 100g creamed coconut block grated or 400ml tin coconut milk
  
• 1 x 400g tin of chopped tomatoes (or you can use )
• 8  - 10 fresh tomatoes, cut into chunks or use 400g tin of chopped tomatoes
  
• 2 tbs thickening granules (or cornflour mixed until smooth with a little water) - optional

To Garnish

• Quarter segments of lime for each serving
  
• Freshly chopped coriander

Serve with

• Basmati rice
  
• Garlic Naan Bread, lightly grilled with butter
• Greek style Natural Yoghurt
• Poppadums
• Good quality Mango Chutney , (e.g. Geeta's Mango Chutney)
  

1. Heat a pan and dry roast the cumin and coriander seeds and then pound to dry powder with pestle and mortar, set aside.
   
   
2. Heat the oil in a large pan and fry the mustard seeds with the curry leaves till the seeds start to pop. Set aside.
   
   
3. Cook the onion, garlic, ginger , and cook on a medium heat for 5 - 10 , or more minutes, untill softened.
   
   
4. Now add the turmeric, roasted spices, fenugreek and mustard seeds, together with the curry leaves and then stir into the pan with the onions and garlic and fry for about one minute.
   
   
5. Next, add the grated coconut cream block or coconut milk and tomatoes, stir well and as soon as the mixture is gently bubbling.
   
   
6. Check the seasoning and if the sauce is too runny, thicken with either cornflour or thickening granules.
   
   
7. Now add the fish, and bring to the boil, then simmer for 10 - 20 minutes, or until the fish is cooked and sauce reduced.  The cooking time will vary if cooking from frozen or which type of fish to use.
   
   
8. Garnish with chopped coriander, and serve with the following side dishes of  basmati rice, warmed garlic naan bread, greek style natural yoghurt, wedges of fresh lime and a good quality mango chutney, we use Geeta's, which can be bought at both Sainsbury's and Waitrose. 
   
   
9. This dish is best served immediately.