Name: Fish, Tomato & Coconut Curry
Prep time: 10 min
Cook time: 20 min
Ingredients: 800 g skinless white fish (see note above); 200 g tenderstem broccoli; 2 tbsp vegetable oil; 10 fresh curry leaves; 3 banana shallots (sliced); 5 cm ginger (finely chopped); 2 red chilli (sliced); 2 tsp coriander; 1 tsp cumin; 6 cardamom pods; pinch nutmeg; 1 tsp turmeric; 400 g tin plum tomatoes (drained); 400 g tin coconut milk; 120 ml vegetable stock; 2 tbsp fish sauce; 1 tsp soft brown sugar or palm sugar; 1/2 lime (quartered); 2 spring onions (sliced)

I don't hold back on spicing. If you don't want the curry too hot, remove the seeds from the chillis and reduce to just one.
Notes on Ingredients: Use any "meaty" white fish for this dish, cod, haddock, pollock or hake. I...

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