This delicious curry tastes marvellous served with boiled rice and naan.
3 tablespoons vegetable oil
2 medium-sized onions, finely chopped
4 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped
6 green chillis, halved and seeded
1 teaspoon turmeric
2 teaspoons ground coriander
½ teaspoon black pepper
10 fl. oz. thin coconut milk
2 lb. cod steaks
16 fl. oz. thick coconut milk
1 teaspoon salt
2 tablespoons lemon juice
1 teaspoon sugar
1 tablespoon chopped fresh coriander leaves
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the onions and fry, stirring occasionally, for 8 to 10 minutes or until they are golden brown. Add the garlic, ginger and chillis and fry, stirring frequently, for 3 minutes. Add the turmeric, coriander and pepper and fry for 2 minutes. Pour in the thin coconut milk and stir well to mix.
Add the fish and bring the mixture to the boil. Cook, uncovered, for 5 minutes. Carefully stir in the thick coconut milk and the salt and reduce the heat to low. Simmer, uncovered, for 20 minutes or until the fish is cooked and the sauce is thick. Remove the pan from the heat and stir in the lemon juice and sugar. Taste the curry and add more seasoning if necessary.
Spoon the curry into a warmed serving dish. Sprinkle over the coriander leaves and serve at once.