The kernow keralan curry

Name: The kernow keralan curry
Cook time: 30
Yield: 2
Ingredients: • 2 Fillets of Whiting • 200ml of Coconut Milk • Large handful Spinach • 1 tbsp Turmeric • 1 Red Chilli, de-seeded and finely sliced • 1 Garlic clove, sliced • 1 tbsp Root ginger, peeled and grated • 1 tsp Black onion seeds • 1 tsp Black peppercorns • 1 tsp Coconut flakes • 3 Cardamom pods • 50g Ghee or coconut oil • Pinch of sea salt

2 people

Ingredients:

• 2 Fillets of Whiting

• 200ml of Coconut Milk

• Large handful Spinach

• 1 tbsp Turmeric

• 1 Red Chilli, de-seeded and finely sliced

• 1 Garlic clove, sliced

• 1 tbsp Root ginger, peeled and grated

• 1 tsp Black onion seeds

• 1 tsp Black peppercorns

• 1 tsp Coconut flakes

• 3 Cardamom pods

• 50g Ghee or coconut oil

• Pinch of sea salt

Method:

1. Start by preparing your whiting. Chop it into bite-sized portions. Heat your ghee or oil in a pan and add in your spices, garlic, ginger and chilli.

2. When the spices start toasting stir into a paste and add your fish skin side down around the pan. Fry for 3-4 minutes and then add in your coconut milk and spinach.

3. Turn your fish over and bring the coconut milk to a boil. Turn off, season and serve. Sprinkle with coconut flakes and serve with fresh coriander.