Make the perfect: green fish curry

ALI Javaheri will, we can safely assume, be back. The chef, cookbook author, raconteur and local radio regular has been off the Nottingham food scene for a few months, since he shut his Lace Market restaurant Chateau Ali.

But while we're waiting for his next culinary adventure, we can content ourselves with one of his other loves – teaching the art of cookery. Ali has written a handful of books, all of which attempt to take the mystifying elements of haute cuisine and make them less intimidating to amateur chefs.

Originally from Iran, Ali has worked all over the world. His culinary style spans the globe, bringing in influences ranging from his Persian upbringing to the top French and North American kitchens he has run. Recipes and information on his books can be found at his website, www.elaboratecookinguncovered.com

"This classic dish is one of my favourite curries," writes Ali. "It is called green fish because of all the herbs used in making the sauce which gives the dish its rich colour. This is a delicious curry which complements exotic fish such as swordfish, mahi, hoki or coley. When serving this dish make sure you accompany it with some sort of fragrant basmati rice and lemon wedges."

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