_DSC0136.jpg

SEABASS CURRY (SERVES 3-6)

Method

1. Sprinkle the fish with some salt chilli powder and turmeric and set aside in fridge.

2. Fry onions until softened and golden in colour (10-15 minutes), then add all the whole spices.

3. Fry together for 2-3 minutes until they release their aroma.

4. Add spices and cook for a further 5 minutes until the oil separates.

5. Add a splash of water if needed. (Alternatively use 1 SpICED Rogan Josh sauce)

6. Gently seal the fish pieces in a frying pan, and add them one by one to the sauce.

7. Finish cooking for another 3-5 minutes.

Ingredients

1 kg firm seasonal fish like sea bass, gurnard etc.

2 med onions sliced

400g chopped tomatoes fresh or tinned.

1 tsp. turmeric

1 tsp. paprika

1 ½ tsp. ground coriander

¾ tsp. chilli powder

2 tsp garlic & ginger paste

2-3 “ cinnamon

6 cardamon pods

1 tsp. whole black peppercorns

2 bay leaves

2 tbsp. rapeseed oil

1 tsp. salt

Handful of coriander