Kerala fish curry

This light but satisfying fish curry is the perfect sharing dish for an evening in with friends. Any fish with firm, white flesh works well in this dish, but for a special indulgence use monkfish fillets and even add a few extra prawns.

Serves 2

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 2.5cm cinnamon stick
• 3 cloves
• Seeds of 2 cardamom pods
• 5 black peppercorns
• 2 shallots, finely sliced
• 1 garlic clove, finely sliced
• 7 fresh curry leaves
• 1½ tsp ginger paste
• ¼ tsp ground turmeric
• Good pinch of Himalayan salt
• 100ml water
• 100ml coconut milk
• Squeeze of lime juice
• 80g green beans, topped and tailed
• 250g firm white flesh fish fillets, such as hake, haddock or pollock, cubed or cut into bite-size pieces

Method

1. Heat the oil in a non-stick pan, add the whole spices and cook until they release their fragrant aromas.

2. Add the shallots, give everything a stir for a couple of minutes, then add the garlic and curry leaves and soften for a few minutes until the shallots are translucent.

3. Stir in the ginger paste, turmeric, salt and water. Bring to the boil, then lower the heat and simmer for about 7 minutes until nicely reduced.

4. Add the coconut milk, squeeze in the lime juice, bring to the boil and simmer for a couple of minutes. Add the green beans and fish fillets, just covering with the sauce. Simmer gently until the fish is cooked through, 4–5 minutes.

5. Serve with brown rice.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.