This fragrant fish curry is a beautiful dish. Rich with curry leaves, it makes the most of end-of-season tomatoes to make something so warming.
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Serves
4
Onion
Garlic
Cherry Tomatoes
Cumin Seeds
Black Mustard Seed
Curry Leaves
Chilli Powder
Ground Turmeric
White Fish
Garam Masala
Limes
Coriander
Vegetable Oil
Serves
4
Onion
Garlic
Cherry Tomatoes
Cumin Seeds
Black Mustard Seed
Curry Leaves
Chilli Powder
Ground Turmeric
White Fish
Garam Masala
Limes
Coriander
Vegetable Oil
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Step 1.
Finely slice your onion and garlic cloves. Halve your cherry tomatoes.
Step 2.
Heat a glug of vegetable oil in a frying pan over a low heat. Add your cumin seeds, black mustard seeds and curry leaves, then fry for 1 min until your kitchen is fragrant and your seeds start popping.
Step 3.
Tip your onions into the pan and fry for 15 mins over a medium heat until totally softened and starting to caramelise. Add your garlic, chilli powder and turmeric, then cook out for 2 mins more.
Step 4.
Tip your cherry tomatoes into the pan and cook for 5 mins, squishing them with the back of the spoon so they burst a little.
Step 5.
Chop your fish into large chunks. Add these to the pan along with 200ml water, garam masala, and a good pinch of salt. Pop a lid on the pan and leave to steam on a gentle heat for 6 mins.
Step 6.
Halve one of your limes, then cut the other into wedges. Chop your coriander.
Step 7.
Add the juice of 1 lime to your fish curry. Check the seasoning, adding more salt and chilli powder if necessary.
Step 8.
Sprinkle with chopped coriander, then serve.
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