This recipe is provided by our guest chef Atul Kochhar.

Serves 4


4 green cardamom pods

1 long thin green chilli

1 onion

1 tbsp coconut oil

4 cloves

5cm piece of cinnamon stick

10 fresh or dried curry leaves

2 tsp ginger–garlic paste

1/2 tsp ground black pepper

1/2 tsp ground turmeric

400ml coconut milk

150ml water

4 fish fillets, such as sea bass, sea bream fillets, pollock or whiting, 90–100g each, skin on

1/2 lime sea salt


1. Assemble all the ingredients before you begin. You need a large non-stick sauté or frying pan.

2. Crush the cardamom pods to loosen the seeds. Remove the stalk from the chilli, if necessary, then cut the chilli in half lengthways. Skin, halve and thinly slice the onion.

3. Melt the coconut oil over a medium-high heat in the pan. Add the cardamom pods and their seeds, the cloves and cinnamon, and stir until the spices crackle. Add the green chilli, onion and curry leaves, and continue stirring until the onion is just lightly coloured.

4. Turn the heat to medium. Add the ginger-garlic paste and stir it into the oil for 30 seconds. Add the black pepper and turmeric and stir for a further 30 seconds to cook the spices. Watch closely so they do not burn.

5. Stir in the coconut milk and water. Season with salt and bring to the boil, then leave to simmer, uncovered, while you prepare the fish.

6. Cut each fish fillet into 4cm slices and season the slices with salt. Stir them directly to the curry and leave to simmer, uncovered, for 5 minutes, or until the fish is cooked through and the flesh starts to curl slightly. Take care not to over-cook the fish.

7. Squeeze 1 teaspoon lime juice into the curry to cut the richness and adjust the seasoning with salt, if necessary.

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This recipe will be available for 6 months from the publish date and is subject to changes during the live show.