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

This southern-style fish curry is brilliant with firm-fleshed slightly oily fish. I used trevally. You can get ahead on this dish by making the sauce the day before then reheating and thinning lightly with water.

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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. Stir through the fresh coriander and lime juice.
9.Serve with rice and extra wedges of limes.

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