TOTAL TIME: PREP 20 mins COOK 25 mins

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

Directions -

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.

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.