Recipe courtesy of Bellings and Eunice Power.
Ingredients
- 1 kg (2lb) haddock or other white fish fillets, skinned
- ½ tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp salt
- 2 fresh green chillies, sliced
- 1 handful fresh coriander (cilantro) leaves, chopped
- 3 tbsp sunflower oil
- ½ tsp cumin seeds
- 1 tsp brown or black mustard seeds
- 4 garlic cloves, crushed
- 2cm (3/4 inch) piece fresh ginger, grated
- 1 onion, finely chopped
- 2 ripe tomatoes, roughly chopped
Method
- Cut the fish into pieces about 8cm (3 inches long. Put the turmeric, ground cumin, ground coriander, salt, chillies about half the coriander leaves in a bowl and mix to evenly combine.
- Add the fish pieces and gently mix until the fish is well coated with the spice mixture.
- Put two tbsp oil in a large frying pan over medium-high heat. Add the fish and its spice mix and fry until lightly browned on both sides, about 5 minutes.
- Scoop out and set aside. Heat the remaining oil in the same pan. Add the cumin and mustard seeds and cook until they pop (about two minutes).
- Turn down the heat to medium, stir in the garlic, ginger, onion and tomatoes and cook until the onion is soft, 5-10 minutes.
- Pour in 300 ml (10 fl oz / 1 ¼ cups) boiling water and let bubble for a minute.
- Adjust the heat to a gentle simmer and return the fish to the pan. Cook very gently, stirring once or twice for 10 minutes, when the fish will be cooked through and the sauce slightly reduced.
- Serve at once with steamed basmati rice
