Thanks to our local fishmonger Tom for this seafood curry. We gave Tom an Ecopot several years ago to experiment with. Tom uses thick white fillets. When asked which fillets to buy, Tom suggests using any fish in plentiful supply and cheap except Bassa. Thanks for the tip Tom.
HINT … Garnish with torn coriander leaf and chilli (optional). Serve with lemon wedges and warm buttered naan bread.