To celebrate National Curry Week we bring you Parsee Green Fish Curry from Cyrus Todiwala

  • 2tbsp sunflower oil
  • 1 onion, finely sliced
  • 4 garlic cloves, crushed
  • 4cm piece fresh root ginger, crushed
  • 2 green chillies, deseeded and finely chopped
  • ½ (half) tsp ground turmeric
  • 400ml can coconut milk
  • 4 green cardamom pods, lightly crushed
  • 4 cloves
  • 5-6 curry leaves
  • 2cm piece cinnamon stick
  • 2tbsp freshly chopped coriander
  • 4 fish steaks or 400g thick skinless white fish fillet, cut into large chunks
  • Salt, to taste

Heat the oil in a large pan, add the onion and cook for a few minutes or until translucent, but not coloured. Add the garlic, ginger and chillies and cook for a further minute or two, taking care not to let them brown. Stir in the turmeric, cook for a few seconds then blend in the coconut milk. Bring to a steady simmer, stirring right from the bottom of the mixture. Add a pinch of salt; then the cardamom, cloves, curry leaves and cinnamon stick. Simmer, uncovered, for a few minutes or until the sauce has thickened slightly. Then add the coriander. Add the fish and cook for 2–4 minutes depending upon the thickness of the steaks or cubes. Cover the pan, remove from the heat and let the fish cook in the residual heat of the curry for 4–5 minutes.