Fisherman’s curry (Serves 6)

Above photo of fisherman's Curry

A light version of a classic Keralan fish curry using tomatoes, instead of coconut cream, and firm white fish like cod

Prep Time: 20 minutes 
Cook Time: 25 minutes 
Total Time:45 minutes

Serves: 6

Ingredients:

• juice of 1 lemon

• 750g / 1.6pounds boneless, skinless firm white fish, cut into large pieces

• 1 tbsp vegetable oil

• 1 cinnamon stick    

• 4 whole cloves

• 4 green cardamom pods

• ½ tsp whole black peppercorns

• 2 onions, chopped

• 3 green chillies, finely chopped

• 1 tbsp grated ginger

• 4 garlic cloves, finely chopped

• 6 tomatoes, chopped or a 400g can chopped tomatoes

• 1 tsp turmeric

• ½ tsp chilli powder 

• 2 tsp ground coriander
• Method

1. Stir the lemon juice and 1 tsp salt into the fish pieces and set aside.
2. Heat the oil in a large pan. 
3. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions.Fry until the onions are soft, then add the chillies, ginger and garlic. 
4. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
5. Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.