Bengali Tilapia Curry

Ingredients:

450g tilapia fillet, sliced into 8 pieces
1 tsp ground turmeric
sea salt, to taste
oil, for frying
2 onions, chopped
4 tsp ginger and garlic paste
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp hot chilli powder
2 ripe tomatoes, chopped
5 green chillies, chopped
1 tsp lemon juice
coriander leaves, to garnish

Method:

Combine the salt and turmeric and rub into the fish then set aside for 20 minutes to marinate. After this time, heat the oil in a pan and use to stir-fry the fish until nicely browned. Remove from the oil with a slotted spoon and set aside.

Add the onions to the remaining oil and fry for about 8 minutes or until soft and lightly golden. Stir-in the garlic and ginger paste at this point, along with the ground cumin and coriander (and any remaining turmeric). Stir-fry for about 3 minutes before adding the tomatoes. Continue cooking for 5 minutes more then return the fish to the pan along with the chillies. Add just enough water to barely cover then bring to a simmer, cover the pan and cook for about 7 minutes over low heat, or until the fish is cooked through.

The dish is ready when the oil begins to separate and float to the top. Take off the heat and stir-in the lemon juice. Serve on a bed of rice and garnish with the coriander leaves.