Light And Tasty Fish Curry

1. 1

   Chop the fish into decent size chunks, I used swordfish but any firm white fish such as shark or monkfish will do, season the fish with the salt and sprinkle over he fenugreek, set aside.

2. 2

   Very finely chop the onion and green chilli, set aside.

3. 3

   Roughly chop the ginger and garlic.

4. 4

   Then in a pestle and mortar, roughly grind the peppercorns, cumin, coriander and fennel seed.

5. 5

   Add to this the ginger and garlic and turmeric, grind and mix to a paste.

6. 6

   In a pan, add the oil and lime leaves and heat for 2 minutes but be careful the leaves don't burn.

7. 7

   Add the onion and chilli and cook for a further minute stirring so the onions don't burn.

8. 8

   Add the spice paste from the pestle and mortar and cook, stirring for approx 5 minutes.

9. 9

   As the oils release from the seeds you should get a lovely smell from the pan!

10. 10

    While doing this, add a dash of water as needed so it dosnt become too dry.

11. 11

    Chop the tomatoes and add to the pan with the red chilli flakes, keep stirring.

12. 12

    Allow the tomatoes to soften, add a dash of water as necessary, cook for about 10 minutes untill you have a curry mix which is thickening with the softened tomatoes nicely.

13. 13

    Add the fish and cook for 5-10 minutes untill the fish is cooked through.

14. 14

    When the fish is almost done add the yoghurt and the fresh coriander.

15. 15

    Heat through for a few more minutes then take off the heat and serve straight away.

* Per serving · 4 servings · Values may vary.