Fish Molee

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings

	700g firm-fleshed fish, cut into large pieces
	1 teaspoon ground turmeric (or ½ teaspoon fresh grated turmeric)
	juice of ½ lemon
	3 tablespoons vegetable or coconut oil
	2 teaspoons black mustard seeds
	1 sprig curry leaves
	3 shallots, sliced
	½ teaspoon salt
	4 cloves garlic, sliced
	3cm-piece ginger, minced
	3cm-piece fresh turmeric (or ¾ teaspoon powdered)
	1 green chilli, roughly chopped
	2 tomatoes, chopped (I used tinned tomatoes)
	½ teaspoon fenugreek seeds
	½ teaspoon ground coriander
	1 x 400ml can coconut milk
	handful fresh coriander leaves, roughly chopped
	juice of 1 lime plus extra wedges to serve
	rice, to serve

1.	Put the fish in a bowl with the first measure of turmeric and the lemon juice and leave to marinate for 20 minutes.
2.	Heat half the oil in a saucepan over a medium heat; add the mustard seeds and curry leaves until they pop.
3.	Add the sliced shallots and salt, and cook for 5 minutes until they begin to soften.
4.	Add the garlic, ginger, turmeric and green chilli and fry for another minute.
5.	Add the tomatoes, fenugreek and coriander; cook for another minute then add the coconut milk and 100ml water. Simmer gently for 5 minutes.
6.	While the sauce cooks, fry the fish in the remaining oil in a wide frying pan on each side until golden (the fillets don’t need to be cooked through).
7.	Add the sauce and cook gently for 5 minutes or until the fish has just finished cooking.
8.	cooking. Stir through the fresh coriander and lime juice.
9.	Serve with rice and extra wedges of limes.