Eating In

12 oz fish, the fresher the better
5 shallots, crushed
1 onion, cut into chunks
½ inch ginger, crushed
2 green chillies slit as described above
½ tsp turmeric
2 tsp ground coriander
1 tsp chilli powder (or less)
½ tsp salt
1tsp vinegar
1 cup coconut milk (thin)
½ cup coconut cream
2 tomatoes, chopped
2 tbsp oil
curry leaves
Fry the onions, shallots, green chillies and ginger in the oil over a low flame until soft. Add the turmeric, coriander and chilli powder, then the tomatoes, vinegar, salt and coconut milk. Stir gently until it boils and then add the fish, cut into pieces. Cook slowly for about 10 minutes and add the coconut cream. Add a few curry leaves. Taste and adjust the seasoning. (I used tinned coconut milk, half and half with water for the ‘thin’ and neat for the ‘cream.)