Coconut fish curry with aubergine pickle

Method

1. Add the peppercorns, chilli powder and turmeric powder to a small frying pan and cook over a low heat for one minute, or until fragrant.
2. Remove from the heat and place into a mortar, then add the coconut, garlic and tamarind. Use a pestle to grind into a paste.
3. Add the butter in a large frying pan over a medium heat. Add the onions and cook for 8 minutes, or until softened. 
4. Add the paste and cook for a further two minutes, stirring constantly.
5. Add the coconut milk and stir until fully combined. Bring to the boil, then reduce the heat. 
6. Add the fish and cook for another 10 minutes, or until the fish has turned white and is cooked through.

Serve with the rice, flatbread and a generous dollop of The Bay Tree’s Awesome Aubergine Pickle.