10g Cornish Seaweed Company dried kombu (or 40g fresh kombu)
2 tbsp Madras curry paste
1 lemon, halved
500g sustainable white fish fillets, skinned and cut into big chunks
1 tbsp olive oil
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
A 5cm piece of fresh root ginger, peeled and finely chopped
1 fresh red chilli, seeded if preferred, finely chopped
400g canned tomatoes
200ml vegetable stock
Cooked rice and natural plain yoghurt, to serve
Image courtesy of David Griffen Photography
Rehydrate the dried kombu, if using, in a bowl of cold water for 20 minutes. Slice whichever type of kombu using into small strips.
Put half of the curry paste in a non-reactive dish, then squeeze over the juice from half of the lemon and stir to combine.
Add the fish and most of the kombu and massage with the paste to ensure it completely coats them.
Cover and leave to marinate in the refrigerator for at least 30 minutes.
Heat the oil in a deep pan over a medium heat, then add the onion, garlic and ginger and gently fry for about 10 minutes, until the onion is soft.
Add the remaining curry paste and the chilli and stir-fry for 1-to-2 minutes, then pour in the tomatoes and stock.
Bring to a simmer, then add the fish and kombu along with the marinade. Gently cook for 4-to-5 minutes, or until the fish is cooked through and flakes easily.
Garnish the cooked rice with the reserved kombu strips, then serve with the curry and yoghurt.
Extracted from The Seaweed Cookbook by Caroline Warwick-Evans and Tim Van Berkeld (Anness Publishing, £15)