Smoked coley or any smoked white fish.
4 cloves garlic peeled
2 whole red chillies seeded
2 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
2 tblsp vegetable oil
1 tsp whole cumin seeds
1 tsp Hebridean Sea salt
4 tblsp coconut milk
Trim the kale and remove the tough stalk ends and cut into roughly 3cm pieces.
Blitz the garlic and chilli together with enough water to form a light paste.
Pour into a bowl and add the three ground spices.
Heat a large pan with the oil and stir in the cumin seeds, stir gently until they sizzle. Turn the heat down and add the spice mix and fry for a few minutes.
Add the kale and stir to really mix through, add a little water. Push the fish fillets carefully into the mixture. Cover and cook gently for 10 minutes.
Remove the lid, remove the fish and keep warm, add the coconut milk and raise the temperature and cook until the mixture just coats the kale.