4 garlic cloves, chopped 4 small green chillies, chopped 1 tbs finely chopped ginger 2 tsp finely chopped fresh turmeric 2 tbs sunfower oil 1 onion, finely chopped 2 tsp ground coriander 2 tsp ground turmeric 1 tsp ground cumin 1/4 tsp ground cloves 6 green cardamom pods, cracked 12 curry leaves, plus extra deep-fried leaves to serve 400ml can coconut milk 1 cup (250ml) fish stock 600g sand whiting fillets or whiting fillets (skin on), cut into 4cm pieces Juice of 1 lime Steamed basmati rice, to serve Coriander leaves, to serve
1. Using a mortar and pestle, pound the garlic, chilli, ginger and turmeric to a paste. 2. Heat oil in a deep frypan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add chilli paste and cook, stirring, for 3-4 minutes until fragrant. Add spices and curry leaves, and cook, stirring, for a further 2 minutes. Add coconut milk and stock, then bring to a simmer. 3. Cook, stirring occasionally, for 10 minutes or until slightly reduced. Add fish and cook for 4 minutes or until just cooked. Remove from heat. Season with lime juice and salt. 4. Serve curry with rice, topped with coriander and deep-fried curry leaves.
Recipe from delicious.