Keralan hake curry

Ingredients

• 1 tbsp groundnut oil
• 1 onion, finely sliced
• small bunch coriander, leaves picked, stalks finely chopped
• 1 thumb-sized piece ginger, peeled and cut into matchsticks
• 2 peppers (we used red and yellow)
• 2 tsp fenugreek seeds
• 2 tsp brown mustard seeds
• 200g cherry tomatoes
• 400g can coconut milk
• 4 x 150g hake fillets
• rice or naan, to serve

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