recipeName: tumeric and coconut curry
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
steps: 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.
NER: garlic green chillies ginger turmeric sunflower oil onion coriander turmeric cumin cloves green cardamom pod curry leaves extra coconut milk fish stock white fish juice lime basmati coriander