Boatmans curry

You can use any kind of fish for this dish, or a mixture, such as white fish and an oily fish such as mackerel.

Ingredients

For the spice paste

• 4-6 dried chillies, soaked in hot water for 15 minutes

• 1 tsp cayenne pepper

• 1 tbsp paprika

• 3 tbsp ground corriander

• 1 tsp ground turmeric

• 150g/5oz/1¼cups freshly grated coconut

• You will also need:

• 2½tbsp tamarind paste

• 3-4 fresh hot green chillies, split into halves

• 2.5cm/1in piece of fresh ginger, peeled and lightly crushed

• 4-5 shallots (75g/3oz), peeled and lightly crushed

• 1½ tsp salt

• 750g/1½lb fish steaks, about 1cm/½in thick

Preparation method

1. Put all the ingredients for the spice paste into the container of an electric blender. Add 100ml/3½fl oz/½cup water. Blend to make a smooth paste.

2. Put the spice paste into a meduim-sized, heavy bottomed pan. Add 100ml/3½fl oz water. Stir. The paste should have a similar consistency to that of a puréed soup.

3. Heat the spice paste over meduim-low heat. Bring to a gentle simmer. Add the tamarind paste, green chillies, ginger, shallots and salt. Stir and simmer for 2-3 minutes. Slip in the fish. Stir once and cover. Simmer gently for 10-15 minutes until the fish is just cooked.