Sometimes the taste of fish is lost in a dish that’s full of spice. The subtle flavours common to many fillets are overpowered. Not so this one … not for me anyway.

I’m told it’s an Anglo-Indian recipe common in Kerala on India’s tropical Malabar Coast. Some speculate Portuguese origins, but its popularity has spread much further. Regardless, it’s a good recipe to add to my very short list of curries with which I feel any sense of competence.

Here’s what you need

• 800gm of thick white fish fillets (I have used Cod or Flake)
• 1/4 teaspoon of ground turmeric
• 1/2 teaspoon of salt flakes
• Juice of half a lime
• 3 tablespoons of oil
• I large onion, finely diced
• 6 green chilies, split halfway
• 6 cloves of garlic, pounded to release the flavour
• 1 knob of fresh ginger (about 3 cm), peeled and finely diced
• 2 small tomatoes, diced
• 3 peppercorns
• 2 cloves
• 3-4 green cardamon pods
• 8-10 fresh curry leaves
• Another 1/4 teaspoon of ground turmeric
• 400ml of coconut milk
• 1/2 teaspoon of ground black pepper

Here’s what you do

1. Cut the fish fillets into good sized chunks
2. Create a marinade by combining the turmeric, salt and lime juice with a little water.
3. Coat the fish fillets in the marinade and let them sit for around 15 minutes before rinsing them off and setting them aside. Leave the fish too long in lemon or lime juice and the flesh begins to ‘cook’. You don’t want that.
4. Heat the oil in a broad-based, shallow cooking pot.
5. On a low heat, sauté the onion, chillies, garlic and ginger until the onions are lightly coloured (around 10 minutes)
6. Add the tomato, peppercorns, cloves, cardamon pods, curry leaves and turmeric and fry for a few minutes more.
7. Add the coconut milk and black pepper and continue cooking on a low heat for a further 10 minutes. If the sauce becomes too thick for your taste, add a little water to desired consistency.
8. Add the fish pieces and cook until the fish is done. It should only take around 3-4 minutes depending on the thickness of the fillets.
9. If you like you can remove the whole spices before serving (the cloves, peppercorns and curry leaves), but I don’t. I think they look lovely!
10. Serve immediately with a white rice of your choice.