Fish Curry

Ingredients

Servings: 2

• 600g sea bream

• 1 heaped tsp + 1 tsp ground turmeric

• 1 tbsp sunflower oil

• 2 tsp panch phoran (Bengali whole spice blend)

• 5 green cardamom pods, bruised

• 2 large onions, thinly sliced

• 2cm fresh ginger, finely grated

• 4 cloves garlic, crushed

• 1-2 green chillies, chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

• half tsp chilli powder

• 2 bay leaves

• 150g potatoes, peeled and chopped

• 2 tomatoes, finely chopped

• 1 tbsp freshly chopped coriander

Method

• Coat the fish with the heaped tsp of turmeric and allow to stand for 2 minutes.

• Heat the oil in a saucepan and add the fish. Cook for 1 minute on each side, remove from the pan and place on kitchen paper.

• Add the panch phoran spices and cardamom pods to the pan and toast for 1 minute, stirring regularly.

• Add the onion and cook for 4 minutes, stirring regularly.

• Add the ginger, garlic and chillies and stir for a further minute.

• Add the other tsp of turmeric, the coriander, cumin and chilli powder, bay leaves and potatoes and stir for 2 minutes.

• Add the tomatoes and 250ml water, bring to the boil, cover, turn down the heat and simmer 10-12 minutes until the potatoes are just cooked.

• Add the fish, put the lid back on and simmer for 6-8 minutes until the fish is cooked through.

• Sprinkle with coriander and serve.