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Step 1 of 6
You'll need
- 600 g firm white fish hake, pollock or monkfish, cut into 4cm chunks
- 20 fresh curry leaves optional but good
- 2 tsp roasted (dark) curry powder
Toss the fish chunks with a pinch of salt, a squeeze of lime and 1 teaspoon of the curry powder. Set aside in the fridge while you make the sauce.