White Fish in Tomato Curry

Serves 4

Ingredients

½ tsp turmeric
¼ tsp salt
500g/1lb 2oz skinless, boneless sole, coley or cod fillets, cut into 7.5cm/3in pieces
3 tbsp vegetable oil
5cm/2in piece root ginger, peeled and chopped
6 garlic cloves, chopped
2 onions, finely chopped
2 large plum tomatoes, finely chopped
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chilli powder

Method

• Sprinkle the turmeric and salt over the fish and set aside.
• Heat the oil in a large saucepan over a medium heat. Add the ginger, garlic and onions and fry stirring frequently, for 6-8 minutes until the onions are golden brown.
• Tip in the tomatoes, cumin, coriander and chilli powder and cook, stirring for 2 minutes.
• Bring 185ml/6fl oz/¾ cup water to the boil.
• Put the fish in the pan and simmer for a further 2 minutes, taking care not to break up the pieces.
• Pour over the boiling water and simmer for a further 8-9 minutes until the fish is cooked through and the flesh flakes easily.
• Serve hot with Cumin Rice.