1 large onion, quartered
½ thumb-sized piece ginger (no need to peel)
4 garlic cloves
4 tomatoes, 2 halved, 2 cut into wedges
2 tsp canola oil
½ cinnamon stick
½ tsp mustard seeds
seeds from 4 cardamom pods, crushed
½ tsp ground turmeric
1 tsp ground coriander
10 fresh or dried curry leaves
½ fish stock cube
15 g creamed coconut, chopped
1 red chilli, halved, deseeded and sliced or diced
150 g pack raw, shelled king prawns
140 g firm skinless white fish fillets, cut in half, then halve again to make chunky strips
- Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
- Add the ½ cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked – if not, it is worth cooking for another 5 mins.
- Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins.