Fish Curry

Method

Heat oil in a large pan and add fenugreek seeds and curry leaves, then sauté diced onions until golden. Add minced garlic and ginger, cook for two minutes, then stir in turmeric, ground coriander, cumin, and chilli powder. Add the tinned tomatoes and simmer for five minutes to build the sauce base. Pour in the coconut milk and bring to a gentle simmer, then carefully add the fish fillets and poach for eight to ten minutes until cooked through. Finish with lemon juice, salt to taste, and garnish with fresh coriander before serving with steamed rice or flatbread.