Sri Lankan Fish Curry

Ingredients.

2 tbsp coconut oil or ghee

1 tsp mustard seeds

1 tsp fenugreek seeds

1 onion finely chopped

2 fat garlic cloves crushed

1 tsp mild curry powder

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp mild chilli powder

1 tsp ground turmeric

1 stick of cinnamon

1 medium tomato chopped

curry leaves 6-8

1 tin coconut milk

1 tbsp lime juice

1 tsp sugar

3/4 tbsp sea salt.

Method

Heat the oil or ghee over medium heat and fry the mustard and fenugreek seeds until popping - about 1 minute.

Add the onion, garlic, chilli powder, curry powder,cumin, coriander, turmeric, cinnamon, tomato and curry leaves.

Stir for 3-5 minutes until the tomato has broken down.

Tip in the coconut milk, lime juice, sugar, salt and 50mls water.

Bring to a boil, reduce slightly, then add fish, turn heat to low and cook until ready.

Serve with whatever you fancy.