This recipe is by Jamie Oliver. It's easy to make, taking only about 30 minutes. You can use your choice of fish or shrimp (or a combination!). Firm fish works best, such as cod, haddock, etc. Have fun with it and enjoy!
5 tablespoonsvegetables (can even use coconut oil) or 5 tablespoons sunflower oil (can even use coconut oil)
1 -2 tablespoonbrown mustard seeds (depending on how much you like)
fresh curry leaf, picked off the stalks
2 teaspoonscumin seeds
1 teaspoongaram masala
1 1/2teaspoonschili powder
2 teaspoonsturmeric
3 red chilies, deseeded and finely sliced
2 piecesfresh ginger, peeled and grated
6 garlic cloves, peeled and finely chopped
2 onions, peeled and finely chopped
basmati rice
2 1/2cupswater
22 ouncesfish, skinned, filleted and cut into 2-3 inch chunks
2(14 ounce) canscoconut milk
sea salt
fresh ground black pepper
2 limes, juice of
fresh cilantro, roughly chopped, divided
3 tablespoonsfreshly grated coconut (optional)
Prevent your screen from going dark
Instructions
In a large pan, heat up the oil and add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes.
Add the chillies, ginger, garlic and onions. Continue cooking slowly until the garlic and onions are soft.
Then add the rice and water. Bring to a boil then reduce the heat and simmer for 15 minutes.
Add the fish and coconut milk with a pinch of salt. Put the lid on the pan and simmer for another 10 minutes, then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper.
Just before serving, squeeze in the lime juice ans stir in half the cilantro. Serve in warmed bowls, sprinkle some freshly grated coconut (opt) and garnish with the rest of the cilantro.