Kerala Fish Curry
2 tbsp coconut oil
1 onion, thinly sliced
1 garlic clove, crushed
1 green chilli, diced
2 tsp grated fresh root ginger
1 tsp ground turmeric
2 tsp garam masala
400ml/14fl oz/2 cups coconut milk
juice of ½ lime
4 skinless sole fillets
1 Heat the oil in a frying pan over a medium heat and cook the onion, garlic, chilli and ginger for 8–10 minutes until the onion is tender. Add the spices and cook for 1 minute.
2 Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, uncovered, for 10 minutes until reduced, then stir in the lime juice.
3 Place the sole fillets in the pan (roll them up if necessary to make them fit) and simmer very gently for 2 minutes or until just cooked.
4 Serve immediately on a bed of boiled rice.