Method

1. 1 Cut the stewing veg of choice (carrots, fennel, celery) into small cubes. Cut peppers in stripes Heat some Ghee or Groundnut Oil and fry the mustard seeds and curry leaves until the seeds pop
2. 2 Add the chopped veg (bar peppers) & chilli and stew until it has softened, 15-20 minutes, add salt Once it is soft enough, add the garlic and stew until fragrant Add turmeric powder and chilli powder (if using) and stir for another 2-3 minutes
3. 3 Add the coconut milk and tinned tomatoes and let come to a boil, check seasoning and adjust Add clean fish (fillets or on the bone) to boiling sauce and let cook for 8 -20 mins or until done Add peppers at the end, about 10 mins before serving, so they still have some crunch
4. 4 Serve sprinkled with spring onions and coriander leaves Eat with rice & naan