• 8 teaspoons lime juice
  • 1 tsp turmeric powder
  • salt
  • 700g white fish fillets (I used haddock)
  • 2 tbsp poppy seeds
  • 300ml coconut milk
  • 8 green chillies
  • 2 onions, chopped
  • 6 garlic cloves
  • 50g cashew nuts
  • 6 green cardamoms
  • 1/2 tsp fennel seeds
  • 2 bunches fresh coriander, leaves & stalks
  • a few mint leaves
  • 2 tsp coriander powder
  • 120ml oil
  • 2 tsp cumin seeds
  • 2 tsp sugar
  1. Mix half the lime juice with the turmeric, a pinch of salt and a dash of water and spread over your fish fillets. Leave to marinate for 20 minutes.
  2. Pound the poppy seeds in a pestle and mortar with a little water. In a blender, mix the coconut milk, chillies, onions, poppy seeds, garlic, cashew nuts, cardamoms and fennel seeds to make a chunky paste.
  3. Separately puree the fresh coriander and mint leaves.
  4. Mix the coriander powder with a little water to make a paste and set aside.
  5. Heat the oil with the cumin seeds in a large pan. When the cumin seeds begin to fry, add the coriander powder paste. After 10 seconds add the chilli & coconut spice paste and saute for 7 minutes, stirring continuously, scraping off any film that forms at the bottom of the pan.
  6. Add the pureed coriander and mint and salt to taste. Add the sugar and remaining lime juice. Pour in 300ml of water and bring to the boil. Add the fish pieces and cook until done, about 7-10 minutes, over a medium heat.

Recipe from 50 Great Curries of India by Camellia Panjabi