Mouth-watering, spicy fish dish

FRIED FISH CURRY

AN 800g firm fish of choice is perfect for this recipe.

Slightly sprinkle fish with salt and tumeric. Squeeze over fish, juice of ½ a lemon. Put aside for at least 30 minutes.

Fry fish in a little oil for three minutes. Remove fish from pan. Braise two medium onions in vegetable oil.

Add ½ tsp mustard seeds, ½ tsp whole cumin. Cook for 5 minutes. Add 2-3 chopped ripe tomatoes or ½ tin of chopped tomato.

Cook for a further 10 minutes on medium heat.

Add little water at a time as needed.

Now add 1 tsp salt. 1 tsp chilli powder. 1 tsp roasted/ leaf masala. 1 tsp fish masala ½ tsp turmeric 1½ tsp coriander powder. Cook for five minutes until sauce is thick.

Now add fried fish and cook for another five minutes. Do not stir but gently shake contents to mix well. Add water for consistency.

Garnish with fresh chopped coriander. – Recipe from Cape Malay Cooking and Other Delights, by Salwa Smith.