4 piecesfirm white fish fillets (180gm each), such as mulloway or snapper2 tspground turmeric2 tbspghee2 tsp eachfenugreek seeds and white peppercorns, coarsely crushed1 tsp eachfennel seeds and brown mustard seeds, coarsely crushed1cinnamon quill10fresh curry leaves, plus extra sprigs, to serve1onion, thinly sliced2garlic cloves, finely chopped2long green chillies, thinly sliced2 tsp eachground chilli and ground coriander2ripe tomatoes, coarsely chopped1½ tbsptamarind purée200 mlcoconut milkTo serve:steamed basmati rice and coriander sprigs
Combine fish, half the turmeric and ½ tsp salt in a bowl, mix to coat well and set aside.
Heat ghee in a large saucepan over medium-high heat, add whole spices and curry leaves and stir until spices pop (1 minute), then add onion, garlic and green chilli and stir occasionally until tender (4-5 minutes). Stir in ground spices, sauté until fragrant, then add tomato and cook until they begin to break down (2-3 minutes). Add tamarind and 700ml water, simmer until well flavoured (8-10 minutes), then add fish and coconut milk and simmer until just cooked through (4-5 minutes). Season to taste and serve hot with steamed rice, scattered with extra curry leaves and coriander.