2 tablespoon sesame oil
1 onion - finely sliced
6 garlic cloves - crushed
1½ inch piece of fresh ginger, crushed
2 hot green chillies, seeded and finely chopped
½ teaspoon ground turmeric
14 fl oz coconut milk
4 green cardamom pods
4 cloves
5-6 curry leaves
¾ inch piece of cinnamon stick
2 tablespoon fresh coriander, chopped
4 flounder – already filleted
Fish stock cube – no water
1 lime juice and zest
Pinch of salt

METHOD

Heat the oil in a large pan or wok, add the onion and fry until tender. If it requires more oil, now is the time to add a tablespoon.

Add the garlic and ginger and cook for 2 minutes, taking care not to let them brown.

Add some salt, cardamom, cloves, curry leaves, cinnamon, lime zest and green chillies.

Add the lime juice, turmeric then pour in the coconut milk. Bring to the boil and stir continuously, until the mixture has thickened slightly, then add the coriander and simmer for a further two minutes.

Crumble the fish stock cube directly in the pan together with the fillets of flounder, cover and cook for 6-8 minutes, depending on their size. Remove from heat and set aside for about 2 minutes (the fish will continue to cook in the heat of the curry).

Serve with rice of your choice.

* Tip – if the curry is too spicy, add a pinch of sugar.

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