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A spicy tomato fish curry with mustard seeds, chilli and turmeric that is a classic recipe from Kerala, written by Maunika Gowardhan. Use any white fish you like! See method
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Put the chilli powder, ground coriander and turmeric in a small bowl. Mix with 2 tbsp water to form a paste; set aside.
Heat the oil in a large, heavy- bottomed saucepan over a medium heat. Add the mustard seeds; when they begin to crackle, add the onions. Fry for 6 mins to soften. Add the curry leaves and garlic & ginger paste. Fry for 1 min, then add the tomato purée. Fry for 6 mins, stirring well. Add the spice paste and fry for 1 min. Add 400ml water and season to taste. Bring to the boil, then reduce the heat to low. Add the fish, cover and simmer for 10 mins. Stir gently halfway through – try to keep the fsh intact.
Remove from the heat and halve each piece of fish with the spoon. Add the lime juice, sugar and fresh coriander. Serve with rice, if you like.
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