Fisherman’s curry

• juice 1 lemon
• boneless, skinless firm white fish750g g

  cut into large pieces

• vegetable oil↗1 tbsp tbsp
• cinnamon stick↗1
• whole cloves↗4
• green cardamom pods↗4
• whole black peppercorns↗½ tsp tsp
• fresh curry leaves↗10
• onions↗2

  chopped

• green chillies↗3

  finely chopped

• grated ginger1 tbsp tbsp
• garlic cloves↗4

  finely chopped

• tomatoes↗6

  chopped or a 400g can chopped tomatoes

• turmeric↗1 tsp tsp
• chilli powder↗½ tsp tsp
• ground coriander↗2 tsp

Step-by-step instructions

1. 1

   Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. 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. 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.

2. 2

   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.