Swahili fish curry and coconut rice from Kenya

Ingredients

1 large onion or 2 small ones 4 or 5 garlic cloves 3 star anise 1 and a half tsp or 2 tsp of tamarind paste 1 tsp of chill flakes

Three quarters tsp of turmeric Note from the chef: “This Swahili fish curry was 2 tsp of salt - to taste borrowed from an amazing local chef while on Half tsp cumin - optional holiday in Lamu, Kenya!” Half tsp fennel - optional 1 tin chopped tomatoes Half tsp garam masala Firm fish, cod or haddock are recommended 1 tin of coconut milk Bunch of coriander Juice of 2 limes

Method

1. Fry the onions in a large saucepan on a low heat for about 4-5 minutes.

2. Then add the garlic, star anise, cumin and fennel. Keep stirring – you want to end up with a dark rich brown color. (Not burnt though!) This could take up to half an hour or longer depending on how low your heat is.

3. Add the salt, chili, turmeric and garam masala and cook for a further 2-3 minutes. Then add the chopped tomatoes.

4. Keep on a low heat and put the lid on. After a few minutes, add the tamarind paste. Keep on a low heat and keep the lid on. You want to end up with a rich, aromatic and pungent curry paste. You may need to add some more salt or a little vegetable stock. This whole process should take an hour.

5. Once you are happy with the paste, add the coconut milk. Stir and heat so all of the flavors mix. You should now have a sauce that you can poach your fish in.

6. When ready, poach the fish for about 5 minutes depending on the size of the fish medallions you cut.

7. When about to serve, add plenty of finely chopped coriander and lime juice to taste.

8. Serve with coconut rice. Make rice using a ration of 1 cup rice, 2 cups liquid. Liquid should be half water, half coconut milk. Remember to soak the rice.

9. Serve with a simple salad of very thinly chopped tomatoes and onion with lime juice.