Indian coconut and tomato fish curry

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Step 1

Place a large saucepan or an ovenproof casserole dish over a medium heat and add the coconut oil. Stir in the onion, garlic, lemon grass, ginger, coriander, mustard and cumin seeds and cook for 5 minutes. Add the canned

Step 2

Is, tomatoes, coconut milk and chilli flakes, stir, season with salt and pepper and simmer for 3 minutes.

Step 3

Stir the fresh fish into the curry, followed by the green vegetables and cook for 5 minutes.

Step 4

Scatter the fresh Thai basil leaves on top and serve with rice and lime halves.