Fisherman’s Curry

Ingredients

• juice 1 lemon
• 750g boneless, skinless firm white fish, cut into large pieces
• 1 tbsp vegetable oil
• 1 cinnamon stick
• 4 whole cloves
• 4 green cardamom pods
• ½ tsp whole black peppercorns
• 10 fresh curry leaves
• 2 onions, chopped
• 3 green chillies, finely chopped
• 1 tbsp grated ginger
• 4 garlic cloves, finely chopped
• 6 tomatoes, chopped or a 400g can chopped tomatoes
• 1 tsp turmeric
• ½ tsp chilli powder
• 2 tsp ground coriander

Preparation

Serves 6

1. Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
2. Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.