Extracted from Rick Stein’s India by Rick Stein (Ebury Press, £25)
Serves 4 - 6
For the paste
1 small onion, chopped
1 small tomato, chopped
80g fresh or frozen coconut, grated or chopped
30g/6 cloves of garlic
9 dried Kashmiri chillies, stalks snipped off
1 tbsp. black peppercorns
1 ½ tsp. salt
For the fish
50ml vegetable oil
1 tsp. black mustard seeds
1 tsp. urid dal (husked)
2 tsp. turmeric
600g cod fillet (or Pollock, haddock, hake)
Handful of fresh curry leaves
Handful of fresh coriander leaves
Serve with Basmati rice and Chapatis
Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed.
Heat the oil in a heavy based saucepan or karahi over a medium heat. Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 2 to 3 minutes until fragrant. Add the water, bring to the boil then add the cod. Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat. Avoid using a utensil to stir the fish as it is delicate and will break up).
Finally, add the curry leaves and coriander to the pan and serve.