Ingredients:
4 tbsp lemon juice
750g (1 1/2 lbs) thick halibut fillets, skinned and cubed
1 onion, finely chopped
3 garlic cloves, finely grated
2 tbsp fresh ginger, finely grated
2 tsp black mustard seeds
4 tbsp rice wine vinegar
2 tbsp cumin seeds
1 tsp ground turmeric
1 tsp hot chilli powder
1 tsp sea salt
4 tbsp sunflower oil
2 x 400g (14 oz) tins of chopped tomatoes
1 tsp sugar
For Garnish:
chopped coriander (cilantro) leaves
1 green chilli, finely chopped
natural yoghurt, to drizzle
Method:
Begin with the marinade. Mix together the lemon juice, vinegar, cumin, turmeric, chilli powder and salt in a shallow blow. Add the cubed fish and tun to coat the meat all over. Cover with clingfilm (plastic wrap) and place in the refrigerator for about 30 minutes. This marinade not only flavours the fish, but the vinegar also helps firm up the fish flesh.
In the meantime, heat the oil in a large pan or wok over high heat. When hot add the onions, garlic, ginger and mustard seeds. Stir into the oil then reduce the heat to low and cook gently for 10 minutes, or until the onions are very soft, stirring occasionally.
Add the tomatoes and sugar. Stir with the other ingredients and bring to a boil. Reduce to a simmer, cover the wok and cook gently for 15 minutes, stirring occasionally.
Now add the fish and its marinade to the wok, stirring gently to combine. Bring to a simmer, cover and cook gently for about 18 minutes, or until the fish is just cooked through and flakes easily with a fork.
Turn the curry into a warmed serving bowl and garnish with coriander leaves, the chopped green chilli and the yoghurt.
Serve immediately, accompanied by basmati rice, fresh pickles and poppadums.
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