ingredients: 

method:

500g fish steaks or fillets

Wash fish well. Cut into bite size pieces. Heat oil and fry the curry leaves until slightly brown, then add onion, garlic, and ginger until onion is soft and golden. Add all the ground spices and fry, stirring, until they smell aromatic. Add coconut cream and salt and bring to boil, stirring.

Simmer uncovered for 10 minutes, then put in the fish, ladle the liquid over it and simmer until fish is cooked, approx. 10-15 minutes. Remove from heat and add the coriander to the sauce and serve.  

Serve with steamed rice, baby beans and lime chilli pickle, then fill your glasses with Pinot Noir... and discover how good life can be!              serves 4

2 tbsps vegetable oil

6-8 curry leaves

1 medium size onions, finely sliced

1 tsp garlic, finely chopped

1 tbsp fresh ginger, finely grated

1 tbsp ground coriander

2 tsps ground cumin

½ tsp ground tumeric

½-1 tsp chili powder

½ tsp ground fenugreek

2 cups of coconut cream

1 ¼ tsp salt

lime juice, to taste

1 handful of chopped coriander

100g pure greed lime chilli pickle