fish curry (serves 3)

2 medium onions, peeled and choppped
vegetable oil
550 g assorted fish and shellfish – some crab meat for a luxus version
1 tsp black mustard seeds
2 medium red chillies, seeded and chopped
1 tsp each garam masala, turmeric, mild chilli powder
4 tomatoes, chopped
500 ml fish stock
some fresh peas (optional)
100 ml coconut milk
handful fresh coriander leaves, chopped

Cook onions slowly over low heat in a little oil until golden. Add mustard seeds and chilli, then spices. Add tomatoes and cook 5 mins. Add stock, bring to boil, add seafood in order of cooking time – white fish, squid, mussels, prawns – simmer until tender about 6 mins. Add peas, stir in coconut milk and adjust seasonings, top with coriander and serve with rice.

Source: Nigel Slate ‘Appetite’

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