I don’t wish to insult my friends in Goa, but this is my attempt at a Southern Indian fish curry!

Enjoy with some Basmati rice, a naan bread.  I like a little chutney too.

Your list –

• 1 onion finely sliced
• 1 shallot finely sliced
• 1 small red chilli de seeded and finely sliced
• 1 red pepper
• fresh coriander
• 2 garlic cloves
• fresh root ginger 1 cm finely grated
• 400ml coconut milk
•  1 heaped tablespoon of tomato purée
• 2 pieces of cod fillet
• 1 teaspoon mustard seeds
• half teaspoon turmeric powder
• 1 teaspoon coriander powder
• 200 ml fish or vegetable stock
• salt and pepper

Boil your kettle. Make up approx 200 ml of fish or vegetable stock.

Slice the onion and fry gently in olive oil. Add thinly sliced red pepper, red chilli, 2 cloves of garlic, 1 tsp mustard seeds and gently stir. Add 1 teaspoon ground coriander, half a teaspoon of turmeric and the grated ginger and stir. Pour in the coconut milk, a tablespoon of tomato purée, and 200 ml of fish or vegetable stock. Let it gently simmer for about 10 minutes. Taste and season. I’m adding a tsp of brown sugar.

I am using Gurnard today, because Kit, of Fish and Smith, had some lovely looking Gurnard. But this recipe is great with cod so, as it’s generally easier to find, that’s what I’m listing in the ingredients. Chop the fish fillets into nice big chunks and simmer for about 5 minutes in the curry sauce.

Finely slice the shallot, and fry until golden brown.

Serve the curry with the fried shallot on top and some snipped coriander leaves, basmati rice, and maybe a naan bread on the side.

Enjoy with a nice glass of Chardonnay, really, or an off-dry Riesling, yes really! Delicious.