Fish Curry with Pink Ling

INGREDIENTS

500 grams fresh pink ling chopped into 2.5 cm cubes
1 teaspoon sea salt
1 teaspoon each cumin and black mustard seed
2 teaspoons ground turmeric powder
2 fresh cardamon leaves
1 dessertspoon finely chopped fresh ginger
2 long green chillies sliced diagonally
1 long red chilli sliced diagonally
1 tablespoon finely chopped purple basil
2 tablespoons chopped spring onion tops
2 black capsicums finely sliced (optional)
1 medium size red capsicum finely sliced
2 small cigar shaped egg plants chopped into half rounds (1 small standard eggplant will do)
6 medium tomatoes chopped into small pieces
1 tablespoon peanut oil
3 cups crayfish and laksa mint stock (see recipe)

METHOD

heat oil
add cumin and mustard seeds stirring occasionally allowing them to pop for 1 min
add salt, ginger, chillies, spring onion-tops and capsicum cooking until well sweated
add chopped tomatoes, stir through and simmer for 2 mins then ad turmeric cook for a further 3 mins stirring occasionally
add fish stock bring back to a fast simmer and add chopped eggplant and basil and cardamon leaves
simmer for 15 mins
add fish and simmer slowly for 20 mins

serve with rice or rice noodles