Anjum's Goan fish curry

• Serves:4
• Prep time:10 mins
• Cooking time:20 mins
• Skill level:Easy peas
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This mouth-watering fish curry recipe is so easy to make. Anjum Anand's dish delivers everything a curry should - layers of flavour, depth, tartness and a hint of sweetness from the onion and coconut. This fish curry recipe serves 4 people and will take around 30 mins to prepare and cook. This curry lends itself to a variety of seafood and not just fish - try making it with prawns, mussels, clams or squid, if you wish. You could add green chillies at the end for that added pungency and also for colour, but you can leave them out. Most Indian stores sell packets of dried red chillies from different regions of India, each with different heat. Ask them for something mild; if you know you can't take heat, you can add some red chilli powder to taste towards the end of cooking or a little paprika powder to mimic that beautiful peachy-red colour.

Ingredients

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 small onion, peeled and chopped
• 2.5cm piece of cinnamon stick
• 10g fresh ginger, peeled
• 7 large cloves of garlic, peeled
• 1-3 mild dried red chillies
• 1 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp turmeric
• ½ tsp garam masala
• 2 medium tomatoes, puréed
• 400ml coconut milk
• 450g firm white fish fillets, cut into large cubes
• Handful of green veggies of your choice e.g. peas, tenderstem broccoli
• Salt, to taste, and lots of freshly ground black pepper

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