Simple fish curry

3 tbsp vegetable oil

¼ tsp fenugreek seeds

4 medium cooking tomatoes, puréed

¾ tsp turmeric

½ - ¾ tsp red chilli powder, or to taste

½ tsp garam masala

2 handfuls of fresh coriander stalks and leaves, roughly chopped

600g any firm white fish stakes

400ml water

Masala

25g garlic (approximately 9 large cloves), peeled

4g fresh ginger, peeled

¾ tsp cumin powder

½ tsp black pepper

½ tsp mustard seeds, ground

1 tbsp coriander powder

salt, to taste

40ml water

1 Blend the masala ingredients together to make a fine paste.

2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.

3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.

4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.

5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.

6 Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.


from Anjum Anand  http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/anjum_anand/article2863977.ece