This curry is full-flavoured, tangy and spicy - a curry made for Indians. It is unadulterated and unapologetic. Those who like their Indian food mild need not bother with this dish. It is not that it is too hot but it is fisherman's food straight from the village, with no onions to sweeten it and no cream or coconut to tame it. The ultimate, authentic peasant food.
3 tbsp vegetable oil
¼ tsp fenugreek seeds
4 medium cooking tomatoes, puréed
¾ tsp turmeric
½ - ¾ tsp red chilli powder, or to taste
½ tsp garam masala
2 handfuls of fresh coriander stalks and leaves, roughly chopped
600g any firm white fish stakes
25g garlic (approximately 9 large cloves), peeled
4g fresh ginger, peeled
¾ tsp cumin powder
½ tsp black pepper
½ tsp mustard seeds, ground
1 tbsp coriander powder
salt, to taste
1 Blend the masala ingredients together to make a fine paste.
2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.
3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.
4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.
5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.