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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.
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2
Very finely chop the onion and green chilli, set aside.
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3
Roughly chop the ginger and garlic.
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4
Then in a pestle and mortar, roughly grind the peppercorns, cumin, coriander and fennel seed.
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5
Add to this the ginger and garlic and turmeric, grind and mix to a paste.
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6
In a pan, add the oil and lime leaves and heat for 2 minutes but be careful the leaves don't burn.
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7
Add the onion and chilli and cook for a further minute stirring so the onions don't burn.
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8
Add the spice paste from the pestle and mortar and cook, stirring for approx 5 minutes.
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9
As the oils release from the seeds you should get a lovely smell from the pan!
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10
While doing this, add a dash of water as needed so it dosnt become too dry.
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11
Chop the tomatoes and add to the pan with the red chilli flakes, keep stirring.
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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.
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13
Add the fish and cook for 5-10 minutes untill the fish is cooked through.
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14
When the fish is almost done add the yoghurt and the fresh coriander.
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15
Heat through for a few more minutes then take off the heat and serve straight away.
