INGREDIENTS
600 g firm flesh fish fillets such as mackerel or local snapper
1 tablespoon oil
1 large onion, thinly sliced
2 teaspoons finely grated ginger
2 cloves garlic, finely chopped
1–2 hot red chillies, very finely chopped (seeds removed, if desired)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 curry leaves
150 g beans, cut into 4 cm lengths
5 ripe peeled tomatoes or 400 g tin tomatoes
½ teaspoon salt or to taste
1 cup coconut milk
½ cup coriander leaves

METHOD 

1. Cut fish into large cubes and set aside.
2. Heat oil in saucepan and slowly cook onion until transparent. Add ginger, garlic and chilli and cook for one minute.
3. Add dry spices, curry leaves and beans and cook until all ingredients are covered in the spices.

4. If using fresh tomatoes, roughly chop and add to the saucepan. If using tinned tomatoes, crush the tomatoes before adding to the saucepan. Stir in the coconut milk and continue cooking for five minutes.
5. Add the fish pieces and gently cook until the fish is cooked through. Serve in bowls over steamed rice and sprinkle over some finely chopped coriander.

Recipe and image courtesy of food consultant Alison Alexander.