Fish Curry for dinner anyone?

Spiced Fish Curry

Serves 4

60ml lemon juice                              60ml rice wine vinegar ( you could use any white vinegar)

2 Tablespoons cumin seeds or 2 teaspoons powder

1 teaspoon chilli powder or less if you don’t want heat

1 teaspoon turmeric                       ¼ teaspoon salt

750g fish any will do you just have to watch the cooking time will depend on the thickness of the fillets. Soft fish leave in whole fillets firmer fish can be cut into smaller pieces to make sure it all cooks evenly

4 Tablespoons canola or similar oil            1 onion chopped finely

3 cloves garlic crushed                   2 Tablespoons ginger (I didn’t have any)

2 teaspoons mustard seeds        2 cans chopped tomatoes

1 teaspoon sugar (I used palm sugar grated)       I also added 3 cubed potatoes and 2 Asian eggplants

Mix lemon, vinegar, cumin, chilli, turmeric, and salt to make a marinade place in a shallow glass dish with the fish and chill for 30 mins. I kept turning the fish fillets every 10 minutes to make sure all the surfaces marinated.

In a pan or wok (I used a saucepan as I was adding potato which needed the sauce to cook for longer add the oil and cook the onion ,garlic ,ginger and mustard seeds. Be careful not to burn this so cook gently for about 10 minutes.  Add canned tomatoes, any vegetables and sugar plus I added a bit of chicken stock to give more sauce as the potatoes needed it.  Cook for 20 minutes or until potatoes are tender.

Add the fish and marinade simmer until cooked; the fish will flake apart when tested with a fork. I used baby snapper so it barely took 7 minutes. At the last minute I turned off the heat moved it away from the hotplate and added some fresh tomato and green bok choy as I didn’t have any coriander growing.

Serve with steam basmati rice and yoghurt.  Garnish with fresh chilli and coriander if you have any.