Although the food of southern India is predominantly vegetarian, the coast line is teeming with seafood which is transformed into delicious coconut and fresh green chilli based curries such as this one which uses two kinds of chilli.
1 tsp ground turmeric
3-4 garlic cloves, crushed
500g firm white fish, such as cod or basa fillets, cut into 5-6 cm pieces
1/4 tsp fine sea salt
3 tbsp sunflower or coconut oil
1 tsp brown or black mustard seeds
3 dried red chillies
2 onions, sliced
1-2 green chillies, chopped
2 tbsp ground coriander
5-6 curry leaves
2 tomatoes, chopped
200ml coconut milk
Juice of 1/2 lime
A few washed and chopped coriander leaves (optional)
In a small bowl, mix the turmeric and the garlic together to make a thick paste.
Place the fish in a large dish and season with salt. Rub the marinade over the fish. Cover and place in the refrigerator for 15 minutes.
Heat the oil in a large pan over a medium heat. Tip in a few of the mustard seeds, if they start to crackle and pop, add the remaining. Tip in the red chillies and sauté for a few seconds. Add the onions and cook for 7-9 minutes until lightly browned.
Add the curry leaves and the ground coriander and mix well. Tip in the green chillies and mix. Then add half of the coconut milk and cook for a couple of minutes. Add the fish and cook for a minute and tip in the remaining coconut milk and the tomatoes. Pour in 125ml of just boiled water and simmer for about 6-8 minutes until the fish is cooked. Sprinkle in the lime juice. Scatter over the coriander leaves, if using and serve hot.