Keralan fish curry
( SERVES 4 )

NZ Herald 15/6/2005

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800 g	Snapper fillets, or use orange roughy, cut into 4cm pieces
2 tsp	Chilli powder
2 tsp	Turmeric
2 tsp	Yellow mustard seeds
2 tsp	Cinnamon
1 to fry	Sunflower oil
2	Onions, finely chopped
3 cm	Fresh ginger, finely chopped
1	Green chilli, finely chopped
400 ml	Coconut milk
2	Limes, juiced
1 to taste	Salt & freshly ground pepper
½ cup	Fresh coriander

Place pieces of fish in a bowl. Combine all the spices, then rub these into the flesh of the fish.
Set aside for 30 minutes to marinate.
After 30 minutes, heat a large non-stick frying pan with a little oil and brown pieces of fish in 2-3 batches for 1 minute on each side.
Remove to one side. Add a little more oil to the pan and cook onion, ginger and chilli for 5 minutes over a medium heat.
Add any remaining spice mix. Stir in the coconut milk and simmer for 5 minutes. Add the fish and simmer for a further 5 minutes.
Add lime juice and season with salt and pepper to taste. Serve scattered with coriander.

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