1 packet of The Spice Tailor Keralan Coconut Curry
1 tsp. vegetable oil
250-275g firm white fish, cut into large chunks
2 kashmiri chillies, seeded
2/3 tsp. cumin seeds
5 black peppercorns
100ml fish stock or water
Grind together the chillies, cumin, cloves and black peppercorns until fine. Mix in a little water. Keep the spice packet for another dish.
Heat the oil in a medium sized saucepan. Add the spice paste and cook for 20 seconds. Add the sauce and stock or water and bring to a boil. Add the fish and continue cooking until done, adding a little more boiling water if necessary.
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