An Indian bouillabaisse with wonderful flavours from the south of the country. Great on a cold night with friends.

Ingredients

• 3 tblsp coriander seeds
• 1 tsp fenugreek seeds
• 2 tsp mustard seeds
• 3 tsp black peppercorns
• 1 tblsp oil
• 2 red onions, peeled and roughly chopped
• 1 red pepper, sliced (optional)
• 1 tblsp each minced fresh ginger and garlic, grd turmiric
• 1½ tblsp paprika
• 2 tsp salt
• 5-7 curry leaves
• 4 whole green chillies, deseeded
• 2 400 gram can tomatoes in puree, processed until smooth
• 2 cups fish or vegetable stock
• 400 ml can coconut milk
• 500 grams red cod
• 500 grams lemon fish
• 16-20 prawns

Garnish

• chopped coriander, coconut flakes or thread

Method

1. Place the coriander, fenugreek, mustard seeds and peppercorns into a frying pan and cook over a moderate heat until fragrant. Cool and then whir in a coffee mill until fine.
2. Heat the oil in a large open frying pan and cook the onion and peppers until tender.
3. Add the ginger, garlic, all the ground spices, salt, curry leaves and chillies and cook for 1-2 minutes until fragrant.
4. Add the tomatoes, fish stock and coconut milk and simmer 2-3 minutes.
5. Cut the fish into large 3cm pieces and if wished cut the heads from the prawns. Add the fish and simmer 5 minutes or until tender.
6. Garnish with the coriander and coconut and serve with the Paneer Grilled Garlic Naan .