White Fish Madras

Spice level: (Keep Kalm & Korma on, Kinda Krazy, KAAHHMAGAD)

Feeds: 2

As my ongoing 'battle' with pescatarianism reigns on, I'm slowly but surely thinking this whole month-without-meat-thing isn't quite as bad as I'd envisaged. Especially when you're encouraged to eat fleshy white fish, which is relatively cheap if you buy from frozen. Beware though,folks; this was almost too hot for me to eat; de-seed the chillis if you're used to a medium-spiced curry.

The original recipe calls for tamarind paste, which isn't that easy to track down! Madhur Jaffrey uses lemon juice as a replacement, as have I here. Rick also uses Red Snapper fish, but balls to that; any white fish will do!

The recipe is based on Rick Stein's from allrecipes.co.uk.

http://allrecipes.co.uk/recipe/149/minced-mutton-kheema.aspx

Ingredients:

• 15g/3 cloves garlic, finely crushed

• 5 curry leaves

• 2 tsp chilli powder

• 2 tsp ground coriander

• 2 tsp turmeric

• 2 large tomatoes, peeled

• A squeeze of lemon

• 2 green chillies, each sliced lengthways into six pieces, with seeds

• 1 tsp salt

• 2 white fish fillets

Method:

• Heat the oil in a heavy-based saucepan or wok over a medium heat.

• When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden.

• Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, lemon juice, green chillies and salt and simmer for about 10 minutes until rich and reduced.

• Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.