Serves 4


600g cod or any white firm white fish, cut into chunks
juice and zest of 2 limes
6 cm ginger, roughly chopped
4 cloves garlic, roughly chopped
1- 2  fresh green chillies, roughly chopped
3 tbsp vegetable oil
Bunch curry leaves
2 onions, thinly sliced
4 tomatoes, quartered
1 tsp ground turmeric
½- 1 tsp chilli powder
400ml tin coconut milk
100ml water


Put the ginger, garlic and green chilli in a pestle and mortar, along with a pinch of salt and beat to a paste or put into a food processor and whizz till all the ingredients are combined.

In a frying pan fry the onions and curry leaves in the oil, stir for 8-10 minutes until a little golden. Add the ginger, garlic and chilli paste and cook for 2-3 minutes. Then add the tomatoes, turmeric and chilli powder and cover and simmer for a few minutes. Season.

Mix the coconut milk with the water. Put into the pan, bring to a simmer add the fish fillets & lime juice, cover until the fish is cooked . Will depend on the size of your chunks but approximately 4-5 minutes.

Serve with rice and a good squeeze of fresh lime.