Fish butter curry

theguardian.com

Ermintrude

1¼ tsp ground ginger

½ tbsp ground fenugreek

1 tsp ground coriander

8 cardamom pods, shells discarded and seeds removed and crushed in a mortar

½ tsp ground allspice

½ tbsp smoked paprika

⅛th tsp ground cinnamon

450g sustainably-sourced hake (or other firm white fish), skinned, pin-boned and cut into 5cm pieces

1 tbsp olive oil

Salt and black pepper

350g small new potatoes (halved if large), skin on

3 tbsp unsalted butter

2 to 3 banana shallots, finely chopped (125g net weight)

2 small green chillies, finely chopped (deseeded, if you prefer less heat)

3 garlic cloves, peeled and crushed

300g cherry tomatoes

1½ tbsp tomato paste

220g coconut cream, plus 1 tbsp to serve

500ml fish stock

subheading: For the salsa:

½ cucumber (100g), cut into 1cm dice

1 small green chilli, deseeded and finely chopped

1 to 2 spring onions, finely chopped (15g net weight)

3 tbsp lime juice

1½ tbsp coriander leaves, finely chopped

2 tbsp olive oil

Directions at theguardian.com

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