tumeric and coconut curry

Serves: 4

Ingredients:
4 garlic cloves, chopped
4 small green chillies, chopped
1 tablespoon finely chopped ginger
2 teaspoon finely chopped fresh turmeric
2 tablespoon sunflower oil
1 onion, finely chopped
2 teaspoons ground coriander   ·
2 teaspoons ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground cloves
6 green cardamom pods, cracked
12 curry leaves, plus extra deep-fried leaves to serve
400ml can reduced fat coconut milk
1 cup (250ml) fish stock
600g white fish (skin on), cut into 4cm pieces
juice of 1 lime
steamed basmati and coriander leaves, to serve

Method:
using a mortar and pestle, pound the garlic, chilli, ginger and turmeric to a paste.
heat oil in a deep frypan over medium heat. cook onion, stirring, for 3-4 minutes until softened. add chilli paste and cook, stirring, for 3-4 minutes until fragrant. add spices and curry leaves, and cook, stirring, for a further 2 minutes. add coconut milk and stock, then bring to a simmer.
cook, stirring occasionally, for 10 minutes or until slightly reduced. add fish and cook for 4 minutes or until just cooked. remove from heat. season with lime juice and salt.
serve curry with rice, topped with coriander and deep-fried curry leaves.