Green curry with coconut milk and fish

Ingredients:

• 500 gr. salmon or white fish fillet, cut into large pieces
• A handful of pea pods
• 1/2 tsp. brown mustard seeds
• 6 green cardamom pods, lightly crushed
• 4 cloves
• 1 large cinnamon stick
• 1 small onion, finely chopped
• 2 tablespoons of vegetable oil
• 1 teaspoon ground coriander
• 2 large cloves of garlic
• 1 piece (5 cm) fresh ginger, peeled and cut into 4 pieces
• 300 gr. coconut milk
• 2-4 green chili pods, left whole
• 100 grams of water
• 10 curry leaves
• 1/2 - 1 tsp freshly ground black pepper
• 3/4 tsp. garam masala
• 2 - 3 tsp fresh lemon juice, for serving
• 50 g chopped fresh coriander leaves and stems
• Serve with basmati rice

Preparation:

1. Heat oil in a nonstick frying pan, add mustard seeds, cardamom pods, cloves, and cinnamon stick, and cook, stirring, for 20 seconds (be careful, as the mustard seeds may explode). Add half the chopped onion and cook for 4-5 minutes, or until the onion is soft.
2. Meanwhile, place the remaining onion, ginger, snow peas, garlic, ground coriander and 55g of coconut milk in a blender or food processor and process until smooth.
   
   Add this mixture to the pan along with the whole green chilies and season with salt to taste. Cover the pan and simmer over low heat for 12-15 minutes, stirring occasionally.
3. Add the remaining coconut milk, water, curry leaves, black pepper, garam masala and fish and let it cook for 3-5 minutes, or until the fish is opaque and cooked through.
   
   Before serving, add lemon juice and fresh cilantro. Taste and adjust seasonings if needed, then divide among plates and serve with rice.
   
   Note: The whole peppers and green chilies add flavour, but they are not too hot (the chili seeds are hidden in the shell during cooking and do not end up in the curry), making this dish safe for children.