- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
For the masala
- 2 medium tomatoes, quartered
- 6 large cloves garlic, crushed
- 2 cm piece root ginger, grated
- 3 tsp ground coriander
- 1 heaped tsp ground cumin
- 1 tsp black mustard seeds, ground to a powder
- ½ tsp ground turmeric
- ½ tsp red chilli powder
- ½ tsp garam masala
For the curry
- 4 tbsp oil
- ¼ tsp fenugreek seeds
- ¼ tsp black mustard seeds
- 1-2 green chillies, pricked all over with a knife
- about 550g firm white fish steaks, such as halibut, cod, monkfish, hake
- 1 large handful coriander, stalks and leaves roughly chopped
- boiled rice, to serve
1. For the masala: combine all the masala ingredients in a food processor with 4 tablespoons of water and blend to a fine paste.
2. For the curry: heat the oil in a large saucepan and fry the fenugreek and mustard seeds for 15 seconds, or until lightly toasted (take care as they may spit).
3. Stir in the masala paste and green chilli and season with salt and black pepper. Cover and cook over a medium heat for 7-8 minutes.
4. Remove the lid and fry, uncovered, for a further 5-6 minutes, or until the paste deepens in colour and the oil begins to separate from the other ingredients.
5. Add the fish to the pan and stir to coat in the paste. Pour in 300ml of water, bring to a boil, then reduce the heat to low. Cover the pan and simmer gently for 5-7 minutes, or until the fish is opaque and just cooked through.
6. Stir the chopped coriander through the curry and serve with the rice.
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