• 4 dried Kashmiri chillies, soaked in hot water for 30 minutes
  • 1 tablespoon paprika
  • 2 tablespoons mild curry powder (see page 16)
  • 150 g (5 oz) fresh coconut, grated
  • 200 ml (7 fl oz) reduced-fat coconut milk
  • 200 ml (7 fl oz) water
  • 2 tablespoons tamarind paste
  • 2 fresh green chillies, halved lengthways
  • 1 tablespoon peeled and finely grated fresh root ginger
  • 1 small onion, finely chopped
  • 750 g (1½ lb) mackerel fillets
  • salt

Place the soaked chillies, paprika, curry powder and coconut in a food processor with the coconut milk and blend to a smooth paste.

Transfer the spice paste to a wide saucepan, add the measured water, stir to mix well and bring to a gentle simmer over a medium-low heat. Add the tamarind paste, green chillies, ginger and onion, and season to taste. Stir and simmer for 2–3 minutes.

Add the fish to the pan, stir once, cover and simmer gently for 10–15 minutes until the fish is just cooked. Serve hot with steamed rice.

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