Fish butter curry with new potatoes and cucumber-lime salsa

Ingredients

Fish curry

• 1 1/4 teaspoons ground ginger
• 1/2 tablespoon ground fenugreek
• 1 teaspoon ground coriander
• 8 cardamom pods, shells discarded and seeds removed and crushed in a mortar
• 1/2 teaspoon ground allspice
• 1/2 tablespoon smoked paprika
• 1/8 teaspoon ground cinnamon
• 450 grams (1 pound) sustainably-sourced hake (or other firm white fish), skinned, pin-boned, and cut into 2-inch/5-centimeter pieces
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 350 grams (12 ounces) small new potatoes (halved if large), skin on
• 3 tablespoons unsalted butter
• 2 to 3 shallots, finely chopped (125 grams net weight)
• 2 small green chiles, finely chopped (deseeded, if you prefer less heat)
• 3 garlic cloves, peeled and crushed
• 300 grams cherry tomatoes
• 1 1/2 tablespoons tomato paste
• 220 grams coconut cream (7 ounces, or 1/2 a standard-size can), plus 1 tablespoon to serve
• 500 milliliters fish stock (homemade or store-bought)

Cucumber-lime salsa

• 1/2 cucumber (100 grams), finely diced
• 1 small green chili, deseeded and finely chopped
• 1 to 2 spring onions, finely chopped (15 grams net weight)
• 3 tablespoons lime juice
• 1 1/2 tablespoons finely chopped cilantro leaves
• 2 tablespoons extra-virgin olive o

Procedure

1. Put the first seven ingredients in a large, high-sided sauté pan on a medium-high heat, and toast for a minute, until fragrant. Put the fish in a bowl with one and a half teaspoons of the spice blend, the olive oil and a quarter-teaspoon of salt, gently toss to coat, then leave to marinate for 10 minutes.
2. Put the potatoes in a medium saucepan, cover with cold, salted water and bring to a boil. Cook for 20 minutes, until the potatoes are cooked through but still holding their shape, then drain.
3. Return the sauté pan to a medium-high heat, add a tablespoon of butter and, once bubbling, fry the fish in two or three batches, so as not to overcrowd the pan, for two minutes a side, until golden brown. Return to the bowl with a slotted spoon, leaving the butter and any released liquid in the pan. Turn the heat to low, add another tablespoon of butter, the shallots and chillies, and fry gently for six to eight minutes, until the onions are soft and golden. Add the garlic, cook for two minutes, stirring often, then stir in the tomatoes, tomato paste, and the remaining butter and spice mix. Add the coconut cream, stock, potatoes and half a teaspoon of salt, mix again, and simmer for 25 minutes, until thick and reduced.
4. Meanwhile, in a small bowl, combine all the salsa ingredients and season with a good pinch of salt.
5. Return the fish to the curry pan, cover and cook for four minutes, until heated through. Drizzle the remaining tablespoon of coconut cream over the top, then serve in the pan with the salsa spooned inside the pan or on the side.