Coconut & turmeric seafood curry with curry leaf, garlic & chilli drizzle

Method

• step 1

  Melt the coconut oil on a medium heat in a large saucepan or casserole dish, then scatter in the fenugreek, mustard seeds, cardamom pods and curry leaves. Cook for 2-3 mins until the mustard seeds start to pop.

• step 2

  Scatter in the chopped onions with a large pinch of salt and cook for 10-15 mins until beginning to soften. Stir in the garlic and ginger, cooking for 3-4 mins until aromatic.

• step 3

  Pour in the tomatoes, then half-fill the can with water, swill it around and add that too. Scatter in the turmeric, chilli powder, ground coriander and amchoor, if using. Turn up the heat to medium high, keeping an eye on it, and reduce the sauce by half, stirring often. This should take about 10 mins.

• step 4

  Pour in the coconut milk and lime juice, stir to combine, then stir in the seafood. Cook for 3-4 mins or until the seafood is just tender. Transfer to a serving dish, if using.

• step 5

  For the drizzle, heat the coconut oil in a small pan and stir in the rest of the ingredients along with a pinch of salt. Cook for 2-3 mins.

• step 6

  Pour the drizzle over the curry and serve with rice and naans.