Fish Butter Curry With Cucumber Salsa From Ottolenghi Test Kitchen

Name: Fish Butter Curry With Cucumber Salsa From Ottolenghi Test Kitchen
Ingredients: Fish Butter Curry; 1 1/4 teaspoons ground ginger; 1/2 tablespoon ground fenugreek; 1 teaspoon ground coriander; 8 cardamom pods, shells discarded and seeds removed and crushed in a mortar; 1/2 teaspoon ground allspice; 1/2 tablespoon smoked paprika; 1/8 teaspoon ground cinnamon; 450 grams (1 pound) sustainably-sourced hake (or other firm white fish), skinned, pin-boned, and cut into 2-inch/5-centimeter pieces; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 350 grams (12 ounces) small new potatoes (halved if large), skin on; 3 tablespoons unsalted butter; 2 to 3 shallots, finely chopped (125 grams net weight); 2 small green chiles, finely chopped (deseeded, if you prefer less heat); 3 garlic cloves, peeled and crushed; 300 grams cherry tomatoes; 1 1/2 tablespoons tomato paste; 220 grams coconut cream (7 ounces, or 1/2 a standard-size can), plus 1 tablespoon to serve; 500 milliliters fish stock (homemade or store-bought); Cucumber-Lime Salsa; 1/2 cucumber (100 grams), finely diced; 1 small green chile, deseeded and finely chopped; 1 to 2 spring onions, finely chopped (15 grams net weight); 3 tablespoons lime juice; 1 1/2 tablespoons finely chopped cilantro leaves; 2 tablespoons extra-virgin olive oil