Fish curry recipe

For all its simplicity, this Southern Indian dish is surprisingly good. Please hunt down fresh curry leaves from an Asian specialty store, where they are often kept in the fridge. While curries often taste better the next day, I’ve fast-tracked things by cooking the sauce and then setting it aside for a short while for the flavours to develop. And they really do. Then all you do is poach the fish in the sauce (or ‘gravy’, as they refer to it in India), then sit back and enjoy with a golden ale.