Ingredients
♦ 400g skinless and boneless haddock fillets, cut into 4 cm pieces lengthways
♦ 1/4 tsp salt
♦ 1/2 tsp turmeric
♦ 2 tbsp vegetable oil
♦ 5-6 curry leaves (optional)
♦ 2 garlic cloves, crushed
♦ 1 tsp root ginger, peeled and finely grated
♦ 2-3 green finger chillies, finely chopped
♦ 1 tsp ground coriander
♦ 1 tsp ground cumin
♦ 1 tbsp lemon juice
♦ 200ml coconut milk
♦ Fresh coriander leaves, washed and roughly chopped.
Method
1.Sprinkle the salt and turmeric over the fish and set aside.
2.Heat the oil in a heavy based pan and add the curry leaves if using. Allow them to sizzle in the oil and then mix in the garlic and ginger for a minute.
3. Tip in the fish and gently fry the fish pieces for a minute on both sides.
4. Add the chillies and stir for a few seconds. Tip in the coriander and cumin. Stir well, and then add the lemon juice. Cook on low heat for 3 minutes.
5. Pour the coconut milk and 100ml of boiling water into the pan. Cover and simmer for 2 to 3 minutes. Serve hot with plain white basmati rice or Naan breads and a crisp green salad.
Photo: Penguin Books, Manju Malhi