Ingredients: 

•  1 Eel
• 2tbsp Curry Powder
• 250mls Coconut Cream
• 2tsps Salt
• 2 Onions, diced

Clean tuna by removing the slime – dip eel into hot water – the slime will turn white scrape slime off eel from head to tail.

Gut the eel by slicing up the stomach towards the head – remove the stomach contents.

Was the eel to remove any excess blood or dirt.

Cut the eel into 6cm sections and place into a large pan. Add boiling hot water and season with salt and onions. Bring to the boil and simmer gently for 10 minutes.

Add the curry and coconut cream. Simmer for another 10 minutes.

Serve hot or cold and garnish with blanched watercress.