Jamie Magazine
By Georgina Hayden
About the recipe
A beautifully creamy South Indian-style curry, packed full of flavour and spice.
Recipe From
Jamie Magazine
By Georgina Hayden
6 shallots
4 cloves of garlic
2.5cm piece of ginger
1 fresh green chilli
750g firm white fish, from sustainable sources
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 tablespoon chilli powder
1 teaspoon turmeric
1 x 400g tin of light coconut milk
1 x 400g tin of quality chopped tomatoes
a few sprigs of fresh coriander
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