Homes & Gardens




240g super fresh fish (cod, tuna, salmon, bass or bream), pin boned Juice of 1 lime and wedges, to serve Pinch of salt

1/3 cucumber, peeled

8 ripe cherry tomatoes, quartered 1 small red onion, finely sliced Coriander, chopped


3 tsp sesame seeds

8 fresh curry leaves

1 tsp coriander seeds

1 tsp cumin seeds

½ tsp brown mustard seeds

8 dried whole Kashmiri chillies (mild heat), stalks removed

1 tbsp vegetable oil

60g dried channa dhal (yellow lentils) 1 tsp sea salt

¼ tsp ground turmeric

¼ tsp amchoor (dried mango powder) ½ tsp coarsely ground black pepper

First prepare the gunpowder.

Put the sesame seeds, curry leaves and all the whole spices in a frying pan. Dry-toast for 4-5 minutes over a medium heat, gently swirling the pan. When the aroma of the spices is released, tip them onto a plate to cool. Dry-toast the chillies in the same pan before adding them to the other spices.

Pour the oil into the pan and fry the channa dhal until they begin to turn golden – this should take about 5-7 minutes. Remove from the heat and allow them to cool slightly.

Put the channa dhal, toasted spices, salt, turmeric, amchoor and black pepper in a blender and blitz to a semi-coarse powder. Your gunpowder will last in an airtight container for a month or so.

To prepare the dish, dice the fish into 1cm cubes, or thin slices if you prefer. Pop into a clean, cold bowl, and then add the lime juice and a pinch of salt.

Quarter the cucumber and remove the seeds before dicing and adding to the fish with the cherry tomatoes, onion, chopped coriander and 1 tablespoon of the gunpowder. If you feel your fish needs a little more, add extra gunpowder and a pinch of salt. This should sit for at least 30 minutes before serving.

Garnish with fresh coriander and lime wedges.

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