Mix together the chilli, turmeric, yellow mustard seeds, ground cinnamon and garlic, rub into the fish and prawns, cover and leave to mingle in the fridge for a couple of hours.
To cook, heat the oil in a large non stick pan, add the ginger, chillies and onions and cook for about five minutes until they start to soften. Add the pieces of fish (not prawns) and fry on both sides to brown. Add any spice mix left in the bowl and gently stir in. Add the curry leaves, coconut milk and stock, cook over a gentle heat for about five minutes.
Add the prawns, cook gently for a further five minutes. Season with sea salt and pepper, taste. Then finish with the coriander.
Serve the fish curry with basmati rice or a vegetable side dish such as spinach, okra or aubergine and chapatti breads.
• 1 tablespoon chilli powder
• 1 teaspoon turmeric
• ½ teaspoon yellow mustard seeds
• ½ teaspoon ground cinnamon
• 4 fat cloves garlic, finely chopped
• 750g mixed fish fillets-such as salmon, tuna, hake
• 125g raw tiger prawns
• 2 tablespoons coconut oil, or use groundnut
• 1 walnut size piece of ginger finely chopped
• 2 medium green chillies chopped
• 2 medium onions, peeled and sliced thin
• 12 curry leaves
• 450ml coconut milk (use low fat if your cutting down)
• 150ml fish stock or just water
• Sea salt and black pepper