Indian Coconut Fish Curry

Heat 2 tablespoons oil in a deep skillet or saute pan over low heat. Add the cumin seeds, cloves, cardamom, cinnamon, bay leaf, and black mustard seeds if using.

Cook the spices for 30 to 60 seconds until fragrant. Add the fresh chili, if using.

Add the garlic and ginger and cook over medium heat until lightly golden. Stir in the onion and cook for 5 to 10 minutes, until soft and translucent.

Pour in the coconut milk and stir well, scraping up the onions and spices from the bottom of the pan. If you like, add chopped tomatoes or asparagus at this stage.

Bring the sauce to a gentle boil. Add the marinated fish along with any juices from the bowl.

Return the curry to a gentle simmer, then reduce the heat to low. Cover and cook for about 10 minutes, stirring very carefully once or twice so the fish does not break apart.

Check that the fish is cooked through and flakes easily. Stir in sugar, then taste and adjust with more salt if needed.

Finish with chopped cilantro and serve hot. Add a squeeze of lemon just before serving if desired.

Serve with steamed white rice, dal, or a simple Indian-style salad.