For the paste:
1 cup canned chopped tomatoes
80g frozen grated coconut (use fresh, if available)
3 cloves garlic, peeled
6 dried Kashmiri chillies, reconstituted in hot water
1 tbsp black peppercorns
For the fish:
1 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp urid dal
2 tsp turmeric
600g hake fillet, cut into 4cm slices (you may use any white fish fillet eg cod, pollock or haddock)
Handful of fresh curry leaves
Handful of fresh coriander leaves
Put all the paste ingredients in a small food processor and blend to a thick paste, adding a splash of water if needed.
Heat the oil in a heavy-based saucepan over a medium heat.
Add the mustard seeds, curry leaves and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 15 minutes until fragrant.
Add the water, bring to the boil then add the fish.
Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up).
Finally add the coriander leaves and serve with rice.