Kerala Fish Curry with Coconut Milk

• 6 Shallot
• 20 g Ginger root
• 4 cloves Garlic
• 2 tbsp Coconut oil
• 20 leaves Fresh curry leaf
• 1 tsp Ground turmeric
• 2 tsp Ground Kashmiri chili
• 300 g Tomato, ripe
• 400 ml Coconut milk
• 150 ml Water
• 600 g White fish fillet, firm
• 1 ½ tsp Fine sea salt
• 1 Lime

1. Thinly slice the shallots. Peel and finely grate the ginger, and finely grate the garlic.
2. Heat the coconut oil in a saucepan over a medium heat. Add the shallots with a pinch of the fine sea salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Stir in the ginger, garlic and most of the fresh curry leaves (reserve a few leaves to finish). Cook for 1 minute until fragrant.
4. Add the ground turmeric and ground Kashmiri chili and stir for 20 to 30 seconds. Add the tomatoes and cook for 5 to 6 minutes until they soften and start to break down.
5. Pour in the coconut milk and water, then bring to a gentle simmer over a medium-low heat. Simmer for 5 minutes so the sauce thickens slightly and the flavours meld.
6. Cut the white fish into large chunks, then slide them into the sauce in a single layer. Simmer very gently for 6 to 8 minutes, turning once, until the fish is just cooked through and flakes easily.
7. Remove from the heat and season with the remaining fine sea salt to taste. Squeeze in the lime juice and scatter over the reserved curry leaves, then rest for 2 minutes before serving.

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