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Ingredients

• 700 gm Fillet of any white fish
• 6 tblsp Vegetable oil
• 1 tblsp Plain flour
• 1/4 tsp Turmeric
• 1/4 tsp Chili powder
• 1/4 tsp Salt
• 1 Large onion, coarsely chopped
• 15 mm cube Ginger, coarsely chopped
• 4 Garlic cloves, coarsely chopped
• 1/2 tsp Tumeric
• 1/2 tsp Chili powder
• 1 tsp Ground coriander seeds
• 1/2 tsp Garam masala
• Small tin of chopped tomatoes
• 150 ml warm water
• 100 gm Frozen peas
• 1 tsp Salt
• 1 tblsp Coriander leaves, chopped.

Method

Wash the fish and dry thoroughly. Cut the fish into 50 x 25 mm pieces.

Mix the plain flour, turmeric, chili powder and salt. Dust each piece of the fish with the flour mixture

Heat 2 tblsp of the oil in a large frying pan. Place the fish in the hot oil in one layer without overcrowding. Fry until the the fish pieces are evenly browned. Fry all the fish similarly and then leave to drain on absorbent paper.

Blend the onion, ginger and garlic in a liquidiser until smooth.

Heat the remaining oil in a pan, add the onion mixture and stir fry for 3 to 4 minutes. Turn down the heat and add the turmeric, chili powder, coriander seed and garam masala and stir fry for 4 to 5 minutes. Add some of the juice from the tomatoes to prevent the spices sticking to the pan.

Add one tomato at a time, with the remaining juice, squashing them with the back of a spoon. Cook until the tomatoes are blended with the other ingredients.

Add the water, peas and salt. Bring to the boil and add the fish. Cover and simmer for 5 minutes.

Remove from the heat and garnish with the coriander leaf.

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