Indian fish curry recipe
 The whole spices and green chillies add flavour to this fish curry recipe but are not overly hot. 2 tbsp vegetable oil½ tsp brown mustard seeds4 cloves6 green cardamom pods, lightly crushed1 large piece cinnamon stick1 small onion, finely chopped5cm/2in piece fresh ginger, peeled and quartered2 large garlic cloves 1 tsp ground coriander300ml/10½fl oz coconut milk2-4 green chillies, left wholesalt, to taste100ml/3½fl oz water10 curry leaves (available from some supermarkets and Asian grocers)½-1 tsp freshly ground black pepper¾ tsp garam masala500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces 2 tbsp vegetable oil ½ tsp brown mustard seeds 4 cloves 6 green cardamom pods, lightly crushed 1 large piece cinnamon stick 1 small onion, finely chopped 5cm/2in piece fresh ginger, peeled and quartered 2 large garlic cloves 1 tsp ground coriander 300ml/10½fl oz coconut milk 2-4 green chillies, left whole salt, to taste 100ml/3½fl oz water 10 curry leaves (available from some supermarkets and Asian grocers) ½-1 tsp freshly ground black pepper ¾ tsp garam masala 500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces 2-3 tsp lemon juice50g/2oz fresh coriander leaves and stalks, chopped 2-3 tsp lemon juice 50g/2oz fresh coriander leaves and stalks, chopped Method Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4–5 minutes until soft.Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée.Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12–15 minutes, giving the pot an occasional stir.Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3–5 minutes, until the fish is opaque and cooked through.To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice. Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4–5 minutes until soft. Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4–5 minutes until soft. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée. Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12–15 minutes, giving the pot an occasional stir. Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12–15 minutes, giving the pot an occasional stir. Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3–5 minutes, until the fish is opaque and cooked through. Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3–5 minutes, until the fish is opaque and cooked through. To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice. To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice.