875g (1.75 lb) thick, skinless cod or
halibut fillets, cut into 4cm (1.5 inch) pieces
4 tbsp lemon juice
1 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tsp turmeric
4 green chilies, deseeded and finely chopped
300ml (1/4 pint) coconut milk
1 tbsp white wine vinegar
salt and pepper
Place the fish in a large, shallow,
non-metallic dish and sprinkle with salt and the lemon juice. Cover and
Heat the oil in a large nonstick frying
pan and add the onion and garlic. Fry, stirring constantly, for 2-3
minutes and then add the turmeric, chilies and coconut milk. Cook
briskly for 2-3 minutes.
Add the fish. Stir carefully and add the
vinegar. Cover the pan and cook for 7-10 minutes, or until the fish is
cooked through. Season with salt and pepper to taste and serve hot.
This mild Anglo-Indian curry is wonderful
served with boiled rice, lime pickle and poppadoms. Vary the recipe by
substituting raw tiger prawns for the dish, cooking them until the
prawns have just turned pink.