Ingredients

• 500 gm. fish of your choice. Cod or tuna or any seasonal fish is fine

• Marinade

• 1/2 tsp. turmeric powder

• 1 level tsp. salt

• For cooking

• 1 cup of or more vegetables like carrot batons, green beans, potatoes and peas etc.

• 1 medium onion, peeled and chopped (no ginger and garlic is added to this dish)

• 3-4 tbsp. oil

• 1 1/2 tsp. cumin seeds

• 1 1/2 tsp. coriander powder

• 1/2 tsp. turmeric powder

• 1/4-1/2 tsp. chilli powder

• 1 tsp. salt

• 2-3 tbsp. (1 medium) ripe tomatoes, chopped or pureed

• 1 cup water

• Couple of green chillies, whole

• A handful of chopped coriander leaves

• 1/2 tsp. Garam Masala

Instructions

1. Cut fish into large chunks, Small ones will break up during cooking.

2. Place in a bowl, add salt and turmeric, mix gently and keep aside.

3. Steam vegetables in a microwave steamer or boil lightly. They must not become soggy. Traditionally, vegetables are deep fried.

4. Prepare and measure all other ingredients.

5. Heat oil in a karahi or wok.

6. Fry fish pieces on both side for a few minutes. Do not overcook. Keep on an absorbent paper.

7. Making the Curry:

8. Heat the remaining oil. If it looks too much, take some out. You need about 2 tablespoons full.

9. Add cumin seeds and allow them to splutter.

10. Add onion and fry until golden brown.

11. Add spices, tomatoes and green chillies, fry until tomatoes are soft. If they are too firm, add 2-3 tbsp. water and mash them. Cook until oil separates or the mix shines (if less oil is used, it will not separate.

12. Add water and vegetables, bring to boil and simmer briskly for 3-4 minutes. This is the fish curry gravy.

13. Place fish in the serving bowl. Pour the gravy over, along with vegetables, arranging the vegetables nicely.

14. Sprinkle with garam masala, garnish with coriander leaves.

15. Serve with Boiled Rice.

16. You can make the gravy thinner if you wish.