As with most fish curries, this was a fuss free zone. The whole dish was prepared and eaten well within 40 minutes. It’s a really simple, but tasty dish that has plenty of flavour and spice to make anyone think you’d been slaving over a pestle and mortar for the good part of a week. Good food quicker than your local Indian takeaway could scramble something half as nice to your door.
400g white fish fillets (cut into large chunks)
1 onion (finely chopped)
2 cloves garlic (finely chopped)
2 tablespoons ghee or vegetable oil
1 tablespoon fresh mint (chopped)
1 tablespoon fresh coriander with stalks (chopped)
1/2 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 tomatoes (chopped)
1/2 teaspoon salt
1 teaspoon garam masala
1 small zucchini (cut into thin slices)
1/2 lemon (juice of)
Heat the oil in a wok or large saucepan over a moderate heat. Add the garlic, onion, mint and coriander and cook for 10 minutes until the onion is soft and translucent. Add the chilli powder, cumin and turmeric and stir for about 30 seconds. Add the tomato and stir well, simmer for 4-5 minutes until the tomato has broken down. Add about 200ml water and bring to a simmer. Cook for 5 minutes then sprinkle over the garam masala and salt. Stir well then add the fish and zucchini slices and carefully fold into the sauce. Once the sauce simmers cook (covered) for 5 minutes without stirring until the fish is cooked through. Squeeze over the lemon juice and serve.
Serve, sprinkled with more fresh mint and coriander with some fluffy rice.