Ingredients

Serves 6

2 trevally, about 200–300 g each, cleaned
1 tablespoon chilli powder
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons ground coriander
4 green cardamom pods, bruised
1 cinnamon stick
1 teaspoon fenugreek seeds, lightly roasted
3 garlic cloves, thinly sliced
2 pieces Goroka
2 cm slice ginger
1 onion, thinly sliced
1 sprig fresh curry leaves, leaves picked
5 cm piece pandanus leaf
1 small green chilli, halved lengthways

 

Method

Also known as chilli fish, this curry is best when eaten with freshly grated coconut and freshly boiled cassava.

 

Using a cleaver or large knife, chop each fish into 6 pieces and, if using the heads, split each in half.

Place all the spices except for the fenugreek seeds in a heavy-based frying pan and dry roast over low heat for 7–10 minutes or until fragrant.

Place the garlic, Goroka, fenugreek seeds, ginger and roasted spices in a mortar and grind with a pestle until a fine paste forms.

Place the fish, spice paste and remaining ingredients in a heavy-based saucepan.

Add 1 litre (4 cups) cold water, bring to the boil and simmer gently for 10 minutes or until the fish is just cooked through, then remove from the heat and season to taste with salt.