Ingredients
- For the paste
- 1 small onion, chopped
- 1 small tomato, chopped
- 80g fresh or frozen coconut, grated or chopped
- 30g/6 cloves garlic, peeled
- 9 dried Kashmiri chillies, stalks snipped off
- 1 tbsp black peppercorns
- 1½tsp salt
- For the fish
- 50ml vegetable oil
- 1 tsp black mustard seeds
- 1 tsp urid dal (husked)
- 2 tsp turmeric
- 150ml water
- 600g cod fillet (or pollock, haddock or hake),
- cut into 4cm slices
- Handful of fresh curry leaves
- Handful of fresh coriander leaves
- To serve
- Boiled basmati rice and Chapatis
- For the paste
Instructions
- Put all the paste ingredients in a mini food processor and blend to a thick paste, adding a splash of water if needed. Heat the oil in a heavy-based saucepan or karahi over a medium heat.
- Add the mustard seeds and urid dal and fry for 30 seconds, then add the paste and the turmeric, and fry for 23 minutes until fragrant.
- Add the water, bring to the boil then add the cod.
- Cook for 5 minutes, or until cooked through, occasionally shaking the pan gently to distribute the heat (avoid using a utensil to stir as the fish is delicate and will break up).
- Finally add the curry leaves and coriander to the pan and serve with rice and Indian bread.
