Goan Coconut Fish Curry

Heat your Legacy Pan over low heat. Add the desiccated coconut, coriander, cumin, fenugreek, peppercorns, coconut sugar, bay leaf and smoked paprika or dried chillies. Toast for 1–2 minutes, stirring constantly.

Transfer the toasted ingredients to a blender and grind to a fine powder. Add the tomatoes and turmeric and blend until smooth.

Heat 3 teaspoons of coconut oil in the same pan. Add the mustard and let it sizzle briefly.

Add the onions, green chillies, garlic, ginger and half the curry leaves. Cook for 15–20 minutes, stirring often, until soft and golden.

Blend the onion mixture with the tomato and spice paste until smooth.

Return the mixture to the pan and cook for 2 minutes. Add the coconut milk, lime juice, lime zest and stock and simmer until the sauce reaches your preferred consistency.

Add the fish and simmer gently for 10–15 minutes, depending on the size of the pieces, until just cooked and beginning to flake.

Finish with the remaining coconut oil and curry leaves. Taste and season with salt.

Serve hot with rice and fresh coriander, if using.