Malaysian fish curry

If this book was scratch ‘n’ sniff, you’d be rushing off to cook this now, unable to hold out. Known as ikan gulai (ikan is fish and gulai is a thin curry traditionally made by the nonya, the Straits-born women of Malaysia), it’s a spice odyssey through coriander, cumin, fish-loving fennel seed and turmeric, smoothed with coconut milk and soured with tamarind. Bet you can smell it anyway.