South Indian-style fish curry

Method

1. Heat a glug of oil in a large frying pan or sauté pan with a lid and fry the mustard seeds and curry leaves until they start to pop and smell fragrant. Stir in the onion, ginger, garlic and chilli and cook for 5-6 minutes over a medium heat. Stir in the ground spices and chilli flakes (if using) and cook for another minute.
2. Add the tomatoes and simmer for 10 minutes (add a splash of water if it looks dry) and continue to cook until the tomatoes break down. Stir in the coconut cream and bring back to a fast simmer, then season and squeeze over the lime (add the rinds to the sauce too for extra flavour). Simmer for 5 minutes more until thickened and rich.
3. Nestle the fish in the sauce and rest the lid loosely on top. Cook over a gentle heat for a few minutes until the fish is cooked through and opaque. Serve scattered with coriander leaves with rice or naan bread and extra lime wedges.