• FOR THE FISH CURRY
  
• 6 x 250g firm white fish fillets (hake or pollack)
  
• 1 x 400g tin of coconut milk
  
• 6 cloves of garlic, grated
  
• 1 tsp chopped red chillies
  
• 12 curry leaves
  
• A thumb-sized piece of ginger, peeled and grated
  
• 1 tsp turmeric
  
• 1 tsp coriander seeds
  
• 5 cardamom pods, crushed
  
• 1 lime, juiced
  
• A good pinch of salt
  
• FOR THE TOMATOES
  
• 8 ripe tomatoes
• 400g wild garlic or baby spinach
• 2 tbsp olive oil
• A sprinkle of sea salt

1. In a pan, toast the coriander seeds for a couple of minutes until fragrant, then pound with a pestle and mortar.

2. Lay the fish in a Cast Iron Skillet and pour over the coconut milk. Scatter over all the other ingredients and finish with a good pinch of salt.

3. Place in the EGG, close the Dome and bake for 8 minutes. Remove and keep warm with foil while you cook the tomatoes. 

4. Place the tomatoes in a pan with the spinach or wild garlic and drizzle with olive oil and sea salt. Cook for 4-5 minutes over the direct heat to allow the tomatoes to burst and the leaves to wilt.

5. Serve the curry in warm bowls with the hot tomatoes, some coconut rice and chopped coriander.

ENJOY!