Name: Goan Fish Curry
Prep time: 15 min
Cook time: 30 min
Ingredients: 5 cloves garlic (peeled and roughly chopped); 5 cm ginger (peeled and roughly chopped); 3 dried red chilli (I used *Kashmiri - see note above); 3 tbsp vegetable oil; 1 tsp black mustard seeds; 1 tsp lightly crushed fennel seeds; 2 medium red onions (finely diced); 1 cinnamon stick; 1 tsp ground cumin; 2 tsp ground coriander; 1/2 tsp turmeric; 1 tsp tomato paste; 2 big ripe tomatoes (roughly chopped); 400 ml coconut milk; 500 g white fish fillets (skin removed and cut into 4); 1 lime (quartered); small bunch coriander to finish

Six metal bowls filled with spicy red curry, garnished with herbs and chunks of white fish, are arranged on a tray. The curry has a rich, oily surface and each bowl has ornate metal handles.

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