Serves 4
1 ½ teaspoons mustard seeds
1 Tbsp coconut oil/ghee
1 large onion, thinly sliced
1 fresh chili, deseeded & finely chopped (or to taste)
1 tsp ground turmeric
7 curry leaves (dried or fresh)
3cm piece of ginger, finely chopped
4 garlic cloves, finely chopped
1 ½ x 400ml tins of coconut milk (total: 600ml)
2 handfuls of fresh coriander stalks & leaves, finely chopped
Method:
Fry mustard seeds in a large, wide, dry pan over a medium heat until they start to jump (usually about 30 seconds), then add the oil. When the oil has melted, add the onions & fry for 6 minutes to soften, stirring occasionally.
Add the chili, turmeric & curry leaves with the ginger and garlic, and fry for another 3 minutes, stirring halfway through. Add a splash of water if mixture starts to catch.
Add the coconut milk & coriander stalks, & season with salt and pepper, then bring to a medium simmer and cook for 10 mins, uncovered.
Meanwhile, slice the fish into 2.5cm cubes and add to curry to simmer for 4 to 5 minutes until cooked through. Remove from the heat, and squeeze in the juice of one of lime wedges, season to taste, scatter over coriander leaves & serve with remaining lime wedges.
Source: Eat Happy. Pg. 120
