Mallika Basu's konkani ginger, onion and coconut fish curry

Recreate the taste of coastal India at pre-Christmas festivities with this simple fish curry from the western Konkan coast of India.

Alle Kande Ambhat, as this curry is called, gets its fiery colour from Kashmiri or Byadgi chillies, but you can use paprika instead as per my recipe.

The best fish is sliced hake or basa, which you can source freshly frozen from ethnic supermarkets. If this is a tall order, go for cod loin or monkfish. Swirled into some freshly cooked Basmati, the results will transport you to sunnier and warmer climes in no time!

Warm water

Half cup desiccated coconut

1.5 inch ginger

Half tsp cumin seeds

1 tsp coriander seeds

1 medium onion, chopped finely

2 tbsp oil

Half tsp turmeric

3 tsp Kashmiri Chilli Powder or 2 tsp paprika mixed and 1 tsp chilli powder

1 tsp tamarind paste

Salt to taste

4-6 pieces fish (500gm)

1 tsp coconut oil

Place the coconut, ginger, cumin and coriander seeds in a small hand blender and puree adding enough warm water to get a fine paste, with some texture still intact.

Now, bring a sauté pan large enough to fit the fish in a single layer to high heat with the oil. When the oil is hot, cook the onions for 10 minutes until golden. Then tip in the coconut paste, turmeric, and your choice of chilli powder.

Cook the paste for five minutes, adding a little more warm water if it starts sticking. Now mix the tamarind into a cup of warm water and stir through the spice paste. Add salt.

Next drop in the fish pieces and cook for 10 minutes, flipping over gently half way until the pieces are opaque and cooked through. Pour the coconut oil over the fish to finish.

Mallika Basu is an Indian food writer and columnist. See her recipes here and follow her on Twitter and Instagram @MallikaBasu_.