• 5 tablespoons vegetable or sunflower oil
• 3 tablespoons brown mustard seeds
• a handful of fresh curry leaves, picked off their stalks
• 2 teaspoons cumin seeds
• 1 teaspoon garam masala
• 1½ teaspoons chilli powder
• 2 teaspoons turmeric
• 3 red chillies, deseeded and finely sliced
• 2 large thumb-sized pieces of fresh ginger, peeled and grated
• 6 cloves of garlic, peeled and finely chopped
• 2 onions, peeled and finely chopped
• 2 handfuls of basmati rice
• 565ml water
• 600g fish (see introduction), skinned, filleted and cut into 2–• 3 inch chunks
• 2 x 400ml tins of coconut milk
• sea salt and freshly ground black pepper
• juice of 2 limes
a handful of fresh coriander, roughly chopped
• optional: 3 tablespoons freshly grated coconut