- To make the paste, 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 2-3 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.
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- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Ready Time: 50
Ingredients
- SERVES 4-6 For the paste small onion 1, chopped small tomato 1, chopped fresh or frozen coconut 80g, grated or chopped garlic 6 cloves, 30g, peeled dried Kashmiri chillies 9, stalks snipped off black peppercorns 1 tbsp salt 1½tsp For the fish vegetable oil 50ml black mustard seeds 1 tsp urid dal (husked) 1 tsp turmeric 2 tsp water 150ml cod fillet (or pollock, haddock or hake) 600g, cut into 4cm slices fresh curry leaves a handful fresh coriander leaves a handful boiled basmati rice and chapatis to serve
Recipe Steps:
