Gentle aromas and flavours make this a great one for kids and adults to enjoy together. Serves six.
For the fish
50 g (13⁄4 oz) butter, for greasing
1 kg (2 lb 4 oz) firm white fish fillets (such as snapper)
250 ml (9 fl oz/1 cup) dry white wine
cucumber ribbons, to garnish
handful of coriander leaves, to garnish
For the sauce
130 g (41⁄2 oz) butter
1 leek, white part only, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
3 teaspoons ground coriander
3 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons sweet paprika
1 tablespoon tomato paste (purée)
2 teaspoons finely chopped red chilli, or to taste
squeeze of lemon juice
45 g (11⁄2 oz/1⁄2 cup) desiccated coconut
245 g (81⁄2 oz/1 cup) sour cream
2 teaspoons sugar
185 ml (6 fl oz/3⁄4 cup) water
To cook the fish
Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a roasting tray (preferably non-stick) and generously grease a sheet of baking paper with the butter.
Put the fish in the greased tray, pour over the wine and cover with the baking paper, greased side down. Bake for about 10 minutes, or until almost cooked through (the exact time will depend on the thickness of the fillets), then remove from the oven and set aside, keeping any cooking juices.
To make the curry
Melt the butter in a large frying pan over low heat. Add the leek and cook for four-to-five minutes, or until translucent.
Add the garlic, ginger and spices and cook for two minutes.
Add the tomato paste, chilli and lemon juice, then cover and cook over a very low heat for about five minutes.
Add the coconut, sour cream, sugar, water and any cooking juices from the fish to the pan, then simmer for about 10 minutes.
Gently put the fish into the pan and coat with the sauce to reheat. Turn off the heat, divide the fish and the sauce between your serving bowls. Top each portion with some cucumber ribbons and coriander, then serve.
• Eat in is published by Murdoch Books in Australia. It will be out in November in Britain.
