A quick, easy but beautifully balanced south Indian fish curry
2 tbsp sunflower or coconut oil
1 tsp mustard seeds
1 medium onion, chopped finely
2 tsp ginger-garlic paste
2 green chillies, finely chopped
2 tomatoes, finely chopped
1 tsp turmeric powder
4 firm fish fillets, such as salmon, halibut or mullet fillets
200ml coconut milk
8 curry leaves
2 tsp lemon juice
Heat the sunflower oil in a medium saucepan. Add the mustard seeds and wait until they pop.
Stir in the onion and soften. Add the ginger-garlic paste and the chillies. Stir in the tomatoes and soften, then add the turmeric powder and cook for a few seconds.
Place the fish in the pan. Fry on both sides until well-sealed and half cooked. Pour in the coconut milk and add the curry leaves.
Season with salt and cook on a low heat until the fish is tender. Take off the heat and stir in the lemon juice.
Recipe: Monisha Bharadwaj