Fish and Fenugreek Curry

Prep time: 10 minutes Cooking time:30 minutes

Ingredients
4 flathead fish fillets
1 onion diced
2 ripe tomatoes chopped
Handful of fresh curry leaves
3 cloves garlic
Approx 75g ginger
1 cinnamon stick
1 tsp panch poran mix
1 fresh red chilli
1 tsp turmeric
1 tsp chilli powder
1 tsp fennel powder
1/2 tsp cummin powder
1 1/2 tsp tamarind paste
1 tsp fenugreek seeds
1.5 cups chicken stock
Vegetable oil to cover bottom of pot
Salt
Chopped coriander and zest of1 lemon to garnish
Heavy based casserole pot

Method
Crush red chilli, garlic and ginger using mortar and pestle into a paste
Dice onion finely
Chop tomatoes
Cut fish fillets into medium size chunks
Heat oil over medium heat
Add cinnamon stick, panch poran, curry leaves and heat until fragrant but stir to avoid burning spices.
Add onion and cook slowly until transparent
Add fenugreek seeds and allow to heat through to release fragrance
Add chilli, ginger, garlic paste and heat through stirring with onions
Add turmeric, chilli powder, cummin, fennel powder and stir through to warm but to ensure you don’t burn spices.
Add tomatoes and mix through spice mix, then add stock, tamarind paste, bring to boil and then lower heat to simmer mixture until a thick sauce is created. (About 15-20 minutes)
Add salt to taste
Add fish and more stock if needed to just cover fish and simmer until fish is cooked and sauce is reduced
Garnish with coriander and lemon zest

Serve with basmati rice, green salad and lime pickle and/or mango pickle.

Serves 4