Ingredients
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 green chilies, chopped
1/4 tsp salt
30 gram coriander leaves, chopped
500 gram hoki or haddock fillets, skinned and cut into pieces
3 tbsp groundnut oil
1/4 tsp cumin seeds
1/2 tsp brown or black mustard seeds
2 garlic cloves, crushed
1 tsp peeled and grated root ginger
1 medium Spanish onion, finely chopped
2 medium tomatoes, roughly chopped
Medium
Mix together the turmeric, ground cumin, ground coriander, chilies, salt and 20 grams coriander leaves. Coat the fish evenly with the spice mixture. Heat 2 tbsp oil in a frying pan. Fry the fish for 2 minutes on each side or until lightly brown. Drain on kitchen paper and set aside.
Heat the remaining oil in the same pan and add cumin and mustard seeds. When they pop, add garlic, ginger, onion and tomatoes. Fry gently for 8 minutes. Add about 200 ml boiling water and stir for a minutes Return the fish to the pan and simmer for 10-12 minutes or until the sauce is brownish and not too thick and the fish is cooked. Garnish with the remaining coriander and serve hot with boiled rice and chholar dal.