2 tablespoons olive oil
1 large onion, sliced
5 cloves garlic, diced
2 fresh red chillies, sliced
1 teaspoon ginger, finely chopped
1 tablespoon black mustard seeds
1 tablespoon garam masala
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon salt
1 x 400ml can coconut cream (but Lucie used 1.5 cans of coconut milk)
1 x 410g bottled tomatoes (but Lucie used half a large can of tomato puree)
1 x 400ml can coconut milk
juice of half a lime
2 teaspoons grated palm sugar
150g baby carrots, thinly sliced
100g fresh green beans, cut into bite-sized pieces
750g firm white fish, cut into bite-sized pieces (Lucie used 1kg of Kingklip fish)
fresh coriander leaves
Heat olive oil in a large heavy-bottomed pot and add the onion. Cook over medium heat, stirring occasionally, for 5 to 8 minutes until starting to turn brown. Add the garlic and cook for 1 to 2 minutes until it softens. Add the chilli and ginger, and cook for a further 2 minutes. Then add the spices, stirring until fragrant and sticky.
Add the coconut milk and simmer until slightly thickened. Add the tomato puree and bring to a simmer. Then add the lime juice, sugar and vegetables, and simmer for 5 to 8 minutes more. Finally, add the fish and stir through gently. Simmer until just cooked, for about another 5 to 6 minutes.
Serve over basmati rice sprinkled with fresh coriander leaves.