South Indian Style Fish Curry

Heat some oil in a thick bottomed pan. Add mustard seeds, ginger and garlic puree, finely diced chilli and diced onion, cook until onion softens then add turmeric, coriander powder and ground cumin. Cook for another minute or so to release the spice flavours then add freshly chopped tomatoes and stir well. Add coconut milk and cook until sauce thickens slightly. Cut pollack fillets into large pieces and add to sauce and simmer for 8-10 minutes until the fish is just cooked. Serve with wild and basmati rice, crushed chillies (optional)and freshly chopped coriander.