3 garlic cloves
3 green finger chillies
5cm/2in piece root ginger, peeled
3 tbsp groundnut oil
1 small onion, finely sliced
5-6 curry leaves
¼ tsp ground turmeric
¼ tsp salt
200ml/7fl oz coconut milk
155ml/6fl oz boiling water
500g/1lb 2oz haddock fillets, cut into 4cm/2in-wide pieces
2 medium tomatoes, coarsely chopped
Place the garlic, chillies, and ginger together in a food processor and process until smooth.
Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat.
Stir in the garlic, chilli and ginger mixture with the turmeric and salt. Fry for two minutes, then add 100ml/3½fl oz coconut milk with 155ml/6fl oz boiling water.
Simmer for two minutes and then add the fish pieces and gently simmer for 5-6 minutes.
Add half of the tomato and the remaining coconut milk and simmer for 3-4 minutes.
Garnish with the remaining chopped tomato.
Serve with basmati rice.
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