A most excellent fish curry.

• 4 fish steaks – cod, halibut, wild salmon
• 4 tblspns coconut oil
• 6 black peppercorns
• 1 cardamom pod
• ½ tsp fennel seeds
• 4 allspice berries
• 1 tblspn coriander seeds
• pinch of cayenne pepper
• ½ tablspn mild curry powder
• 1 tsp grated fresh ginger
• 500g/1lb tomatoes, chopped into ¼s and de-seeded
• 2 fresh thyme sprigs or a pinch of dried
• 1 bay leaf
• 30g/1 oz creamed coconut, grated
• Celtic sea salt.
• Lime wedges to serve.

Serves 4.

1. Sprinkle the fish steaks with a little salt.
2. Heat the oil in a big,wide pan and add all the whole spices, the cayenne and the curry powder.
3. Fry, stirring about, for 3 mins.
4. Add the tomatoes, thyme and bay leaf.
5. Cook vigorously until the tomato has broken down – about 15 mins.
6. Stir in the coconut and continue stirring to melt it.
7. Snuggle the fish steaks into the sauce, covering them and simmer for about 10 mins or so, until the fish is cooked through.
8. Serve with wedges of lime.

This is a fabulously tasty recipe.  You could probably get away with Pollack, since the sauce is v yummy.  Of course, the sauce could be made before hand, then reheated and then the fish put in and cooked.  If the sauce gets a little too thick and starts burning, add a little water.  Enjoy.

If onions and garlic are liked, they could be added between stages 3 and 4.  They will need to fry to make the onions go translucent, then add the tomatoes and continue.

Tomatoes.  If there isn’t time to deal with fresh tomatoes, then the best alternative is to use Passata from a glass bottle.  I don’t recommend using tinned tomatoes because the cans are lined with BPA, a plastic.  Plastics like BPA are very toxic, being oestrogenic, so for women lead to a fat arse and depression and for men, moobs, lowered sex drive, depression and ultimately, small balls.  So best avoided really.  However, BPA is starting to be phased out as a liner, so if the can clearly states this, then hopefully the tomatoes will do us less damage.