Ingredients
3 garlic cloves
2 green finger chilies
5 cm square of root ginger, peeled
3 tbsp groundnut oil
1 small Spanish onion, finely chopped
5-6 curry leaves (optional)
1/4 tsp turmeric
1/4 tsp salt
200 ml coconut milk
500 grams haddock fillets, cut into 4 cm wide pieces
2 medium tomatoes, coarsely chopped
Method
Mince the garlic, chilies and ginger together in a food processor. Heat oil in a fryer or wok and fry the onion with the curry leaves, if using, for 4 minutes over a medium heat or until the onion is cooked glazed. Stir in the minced garlic mixture with the turmeric and salt. Fry for 2 minutes. Add 100 ml coconut milk with 155 ml boiling water. Simmer for 2 minutes and then add the fish pieces and gently simmer for 5-6 minutes. Add half the tomato and remaining coconut milk and simmer for 3-4 minutes more. Garnish with the remaining chopped tomato. Serve hot with boiled rice.