For the paste
- 1 small onion, chopped
- 1 small tomato, chopped
- 80g fresh or frozen coconut, grated or chopped
- 30g/6 cloves garlic, peeled
- 9 dried Kashmiri chillies, stalks snipped off
- 1 tbsp black peppercorns
- 1½ tsp salt
For the fish
- 50ml vegetable oil
- 1 tsp black mustard seeds
- 1 tsp urid dal (husked)
- 2 tsp turmeric
- 400ml coconut milk
- 600g cod fillet (or pollock/haddock/hake), cut into 4cm slices
- Handful of fresh curry leaves
- Handful of fresh coriander leaves
To serve
Boiled basmati rice and chapatis