Stevie Parle cooks cinnamon and coconut fish curry in India on The Spice Trip.

Stevie says: “”This is a classic Keralan fish moilee. It’s a bit time consuming because you have to make your own coconut milk, but is worth it. Home-made coconut milk is much more delicate and lighter than shop-bought. If you don’t have the time, water down tinned coconut milk by half.”

The ingredients are: 6 courgettes, cut into 2¼cm wedges, 2 coconuts, peeled and finely grated, 1 litre boiling water, Mild olive oil, 20 fresh curry leaves, 2 red onions, thinly sliced, 2 garlic cloves, roughly chopped, 1 red chilli, finely sliced, 2½cm piece ginger, peeled and finely chopped, 1 tsp black mustard seeds, ground, 2 tsp ground coriander, 1 tsp coarsely ground black pepper, ½ tsp ground turmeric, ½ tsp fennel seeds, ground, 15cm cinnamon stick, broken in half, 1 tbsp red wine vinegar, 4 x 175g hake fillets, or other firm white fish, 2 medium tomatoes, cut into rough chunks, Salt, to taste and rice or chapattis, to serve.