1fresh corn on the cob or the equivalent in frozen sweetcorn
1tablespoonoilbutter or ghee
1inchpiece of fresh gingerfinely grated
1teaspoonyellow mustard seeds
Crushed seeds from 5 cardamom pods
500gcarton of passata
2large fresh tomatoescored and chopped
1teaspoonhot chilli flakesmore or less to taste
Juice from 1/2 a lime
2boneless & skinless fillets of Pollockdefrosted if frozen and diced into bite sized pieces
A handful of defrosted cooked prawns
1/2a can of coconut milk
Fresh coriander for servingoptional
Heat the grill (or BBQ) and grill the corn on the cob until the kernels start to blacken. Keep rotating the cob so that it cooks equally. Remove from the grill and when cool enough to handle slice the kernels off with a sharp knife. If corn isn't in season ignore this step and add in a handful of frozen sweetcorn kernels a couple of minutes from the end of cooking.
Heat the oil in a large pan over a medium heat. Gently cook the onion and ginger until the onion has softened
Turn the heat up and add in the garlic, turmeric, mustard, cumin and cardamom seeds. Move them round the pan for 2 - 3 minutes
Pour in the passata, tomatoes, tamarind paste, chilli flakes and lime juice. Stir well and let simmer for 5 minutes.
Add in the pollock and let cook for another 4-5 minutes or until the fish is cooked right through. Add in the prawns and corn kernels for the last minute of cooking time to heat through before serving.