x tbsp vegetable or sunflower oil
x tbsp brown mustard seeds
x handful fresh curry leaves, picked off their stalks
x tsp chilli powder
x red chillies deseeded and finely chopped
x large thumb-sized pieces fresh ginger peeled and grated
x cloves garlic peeled and finely chopped
x onions peeled and finely chopped
x handfuls basmati rice
Salt and pepper
x handful fresh coriander chopped
x tbsp freshly grated coconut (optional)
1.In a large pan heat the oil, then add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook gently for a few minutes, and then add the chillies, ginger, garlic and onions. Continue until the garlic and onions are soft.
2. Then add the rice and water. Bring to the boil then reduce the heat and simmer gently for 15 minutes.
3. Add the fish and coconut milk, with a little water and salt. With the lid on the pan, simmer for about 10 minutes, and then stir well to break up the fish. Taste, adjust seasoning, then just before you serve it squeeze in the lime juice and stir in half the coriander. Serve in warmed bowls, sprinkle over some freshly grated coconut, if you have it, and the rest of the coriander.