- 1 tsp fine sea salt
- 1 tsp ground turmeric
- 400g/14oz white fish fillets, such as hake, pomfret or whiting, skin removed, cut into large pieces
- 3-4 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 onion, peeled, grated
- 10 fresh curry leaves
- 4 ripe tomatoes, chopped
- 2.5cm/1in piece fresh root ginger, grated
- 1 garlic clove, peeled, crushed to a paste with the edge of a knife
- 1 green birds'-eye chilli, finely chopped
- 1 tsp garam masala
- 200g/7oz creamed coconut, grated
- 1-2 tbsp water (as necessary)
- basmati rice, cooked according to packet instructions
- handful fresh coriander leaves
- Sprinkle the salt and ground turmeric onto a plate. Dredge the pieces of fish in the mixture until completely coated.
- Heat 1-2 tablespoons of the oil in a frying pan over a medium to high heat. Add the coated fish pieces, then fry for 2-3 minutes, or until crisp, golden-brown and cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
- Heat the remaining 1-2 tablespoons of the oil in a separate pan. Add the mustard seeds, cover the pan with a lid, and fry until they start to pop. (CAUTION: Popping seeds can be dangerous. Keep the pan away from the eyes and face.)
- Add the onion and curry leaves and continue to fry for a further 4-5 minutes.
- Add the tomatoes, ginger, garlic, chilli and garam masala and continue to fry, stirring well, for 3-4 minutes.
- Add the grated coconut cream and stir until dissolved. Bring the mixture to the boil, then reduce the heat and simmer until the sauce has thickened. Add 1-2 tablespoons of water to the mixture to loosen the mixture, as necessary.
- Add the fried fish pieces to the sauce and cook until heated through.
- To serve, spoon the rice onto four serving plates. Spoon the fish curry on top of the rice, then garnish with the coriander.