Sensational Snapper Curry

Ingredients:

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp ground turmeric

4 garlic cloves, bashed

½ long green chilli, thinly sliced

1 tbsp fresh ginger, grated

Small bunch fresh coriander, leaves and stalks separated

¼ cup coconut oil, melted

1 brown onion, finely sliced

Pinch of sea salt flakes

12 curry leaves

400ml coconut milk

½ cup water

1½ tbsp gluten-free fish sauce

600g snapper fillets (or other firm white fish)

8 cherry tomatoes, halved

Juice of ½ lime

Steamed basmati rice, to serve

Method:

Toast coriander and cumin seeds in a dry frypan for a few minutes until fragrant. Transfer to a mortar and pestle and grind to a powder. Add turmeric, garlic, chilli, ginger, coriander stalks and half the oil and pound to a paste.

Add remaining coconut oil to a large sauté pan over medium heat and cook onion with a pinch of salt for 5 minutes to soften. Add paste and curry leaves cook for another 2 minutes until fragrant.

Add coconut milk, water and fish sauce and simmer for 10 minutes on low heat to reduce slightly.

Add fish fillets and tomatoes and cook for 5 minutes. Squeeze in lime juice and serve fish curry over basmati rice garnished with coriander leaves.