Cashew Fish Curry

Serves 4

400-500gr firm fish of choice (Hake, Halibut, Monkfish, Cod and other sustainable similar varieties) cut into bit size pieces, skin removed. I would look for something other than salmon for this.

240gr prawns cleaned OR you could use all prawns instead of fish

30gr ginger peeled and chopped

2 cloves garlic, peeled and roughly chopped.

2 small green chilies

1 heaped tsp turmeric

1/2 tin chopped tomatoes

7 oz unsalted cashew nuts

1 tablespoon vegetable or coconut oil

1tsp coriander and cumin seed

4 black peppercorns

2 medium onions

1 tsp salt

6 oz natural yogurt

1 bunch fresh coriander chopped

2 handfuls of coconut flakes

Place ginger and garlic in a blender with 4 fl oz water, one of the chilies, the turmeric and 3 oz of the cashew nuts. In a dry pan fry the coriander cumin, and the black peppercorns until they start to pop. Add the seeds to the blender and blitz everything until smooth. Set aside.

In a medium pot fry the onions gently then add the tomatoes and the spice mix, stir well, pour in 8fl oz water , add the salt to season and bring to a gentle simmer. Cook for about 15 minutes until the flavors are well developed. Taste it and adjust the seasoning if needed.

At this point you could leave it cool to have it ready for later. Otherwise add in the fish and cook on a gentle heat until virtually cooked, add the yogurt, mix well, tip in the prawns and cook for about 2 minutes more just to cook the prawns.

Meanwhile roast the remaining nuts with some coconut flakes.

Slice the second chili and sprinkle the roasted nuts & coconut, coriander, and chili over the curry. Serve at once with rice or other grain of choice.

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