Turmeric Coconut Fish Curry

4 garlic cloves, chopped

4 small green chillies, chopped

1 tbsp finely chopped ginger

2 tsp finely chopped fresh turmeric

2 tbsp sunflower oil

1 onion, finely chopped

2 tsp ground coriander

2 tsp ground turmeric

1 tsp ground cumin

¼ tsp ground cloves

5 green cardamom pods, cracked

12 curry leaves, plus extra for garnish

400 ml can of coconut milk

1 cup fish stock

600 g sand whiting fillets or whiting fillets (skin on), cut into 4cm pieces

Juice of 1 lime

Steamed basmati rice, for serving

Fresh coriander leaves, for garnish

In a mortar and pestle, combine garlic, chilli, ginger, and turmeric. Grind them together until you achieve a smooth paste.

In a deep frying pan, heat the sunflower oil over medium heat. Sauté the onions until they soften, which should take about 3-4 minutes. Introduce the freshly made chilli paste to the onions and stir for another 3-4 minutes until the aroma fills the air.

Sprinkle in the spices and curry leaves, stirring continuously for 2 minutes. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.

Allow the curry to simmer for about 10 minutes, letting it reduce slightly. Gently place the fish pieces into the curry, letting them cook for approximately 4 minutes or until they're perfectly cooked.

Remove from heat and season with fresh lime juice and a pinch of salt.

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Turmeric Coconut Fish Curry