Keralan fish curry with coconut oil

Serves 2

2 tablespoons coconut oil

1 red onion, thinly sliced

2 cloves of garlic, crushed

4cm piece of ginger, grated

2 green chillies, thinly sliced

1 teaspoon turmeric powder

2 teaspoon Kashmiri chilli powder

200ml water

1/2 lemon, juiced

1 teaspoon salt

200g firm white fish, filleted and cut into large chunks (try halibut, pollock or coley - though red snapper is also delicious)

Optional: 1 teaspoon corn flour

Heat the coconut oil in a pan

Add the red onion to the pan, and cook on a low heat for around 10 minutes until it softens.

Add the garlic, ginger and green chilli to the pan - and stir over a low heat for 2 more minutes.

Add the turmeric, Kashmiri chilli powder, and cook for a further 2 minutes, until the spices start to darken in colour.

Pour the water and lemon juice into the pan, and bring up to a gentle simmer.

Season the sauce with the salt, and then place the chunks of fish into the pan.

Put on the lid, and simmer on a medium-low temperature for 10-12 minutes, until the fish is cooked through.

If the sauce seems thin, then mix a teaspoon of corn flour or potato flour with some cold water in an egg cup, and then stir it into the sauce.

Serve with rice, and pickles.

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