Ingredients
- 6 garlic cloves
- 4 cm (1½ inch) piece of ginger, chopped
- 1½ tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 3 cloves
- 1½ teaspoons ground turmeric
- ¼ teaspoon cayenne pepper
- 750 g (1½ lb) thick fish fillet (e.g. blue eye cod or snapper), cut into 5 cm (2 inch) pieces
- 2½ tablespoons peanut oil
- 2 small red chillies, thinly sliced
- 1 large onion, sliced
- 2 cups (400 g/13 oz) long-grain rice, washed and drained
- 1 cup (250 ml/8 fl oz) coconut milk
- ½ cup (125 ml/4 fl oz) good-quality fish stock
- 3 large ripe tomatoes, peeled, seeded and finely diced
- 1 teaspoon grated lime zest
- ¼ cup (60 ml/2 fl oz) lime juice
- 3 tablespoons coriander (cilantro) leaves, chopped
- 3 tablespoons crisp fried shallots
Method
1. In the small bowl of a food processor, blend the garlic and ginger with 1 tablespoon water to form a smooth paste.
2. Dry-fry the coriander seeds, cumin seeds, cinnamon and cloves for 2 minutes until the seeds start to brown and pop. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. Mix them together with the turmeric and cayenne pepper and spread out on a plate.
3. Lightly coat the pieces of fish with the spices, then shake any excess spices back onto the plate and reserve for later.
4. Heat 2 teaspoons of the oil in a deep, non-stick frying pan with a lid, over high heat, add the pieces of fish in batches and brown on either side for 1 minute. Add more oil if required. Remove the fish with a slotted spoon and set aside.
5. Reduce the heat to medium and add the remaining oil. Add the chilli and onion and stir for 3 minutes, or until the onion is soft. Stir in the garlic and ginger purée and cook for 1 minute, or until the mixture starts to brown slightly and begins to catch on the base of the pan. Sprinkle in the reserved spices and stir for 30 seconds. Add the rice and coat with the mixture.
6. Increase the heat to high and quickly pour in the coconut milk and bring to the boil. Add the fish stock and 1 cup (250 ml/8 fl oz) water and bring to the boil again.
7. When nearly all the water has evaporated, reduce the heat to a low simmer, add 2 of the diced tomatoes, the lime zest and juice, half the coriander leaves and the fish, including any juices. Season with salt, stirring through gently to avoid breaking up the fish. Cover the pan with the lid and cook for 20 minutes, or until the rice is cooked. Gently stir the rice halfway through cooking.
8. Let the rice stand for 5 minutes before fluffing with a fork. To serve, spoon out the rice and arrange pieces of fish on top, then scatter the crisp fried shallots, remaining diced tomato and coriander on top.
