Keralan Fish Curry with Coconut and Curry Leaves

Ingredients

• 700 g firm white fish fillets (such as cod, haddock or pollock), skinless, cut into large chunks
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 20 fresh curry leaves
• 2 dried red chillies
• 1 onion, finely sliced
• 4 garlic cloves, finely grated
• 30 g fresh ginger, finely grated
• 1 green chilli, finely sliced
• 1 tsp ground turmeric
• 1½ tsp ground coriander
• 1 tsp Kashmiri chilli powder
• 3 ripe tomatoes, roughly chopped
• 1½ tbsp tamarind paste
• 400 ml coconut milk
• 150 ml water
• 100 g baby spinach
• 1 courgette, cut into half-moons
• Fine salt and black pepper
• 300 g jasmine rice, cooked to packet instructions
• 4 tbsp natural yoghurt
• 1 lime, cut into wedges
• 15 g coriander leaves
• 10 fresh curry leaves

Method

1. Start the jasmine rice according to packet instructions so it is ready when the curry is done.
2. Heat the coconut oil in a wide, deep sauté pan over a medium-high heat. Add the mustard seeds and curry leaves and fry for 30 seconds until the seeds pop and the leaves crackle; that crackle is the oil taking on the curry-leaf perfume.
3. Add the dried red chillies and sliced onion and cook for 8 minutes, stirring now and then, until the onion is soft and lightly golden at the edges.
4. Stir in the garlic, ginger and green chilli and cook for 1 minute, just until fragrant.
5. Add the turmeric, ground coriander and Kashmiri chilli powder and fry them in the oil for 45 seconds, stirring constantly, until they smell toasted and nutty.
6. Add the chopped tomatoes and a generous pinch of salt and cook for 5 minutes, pressing them down with the back of a spoon, until they break down and the oil begins to separate at the edges of the pan.
7. Stir in the tamarind paste, coconut milk and water; the coconut milk is what carries the tomato and tamarind into a silky broth rather than a sharp one. Season well, bring to a gentle simmer and cook for 12 minutes, stirring occasionally.
8. Add the courgette half-moons and simmer for 3 minutes until just tender but still holding their shape.
9. Season the fish chunks lightly with salt, then lower them gently into the broth and simmer for 5 minutes, spooning sauce over the top, until the fish is opaque and flakes easily when pressed.
10. Stir through the baby spinach and cook for 1 minute until just wilted. It should sing of coconut, sour fruit and warm spice.
11. Spoon the curry over the jasmine rice, add a cool spoonful of natural yoghurt alongside, scatter over the coriander leaves and a few extra curry leaves, and finish each bowl with a squeeze of lime over the top.