Seafood Recipes - Himalayan Fish Curry

Ingredients

• 900 g/2 lb trout

• 90 ml/6 tbsp mustard oil

• 2 white radishes, sliced

• 4 tomatoes, skinned and chopped

• 2.5 ml/1/2 tsp ground turmeric

• 2.5 ml/1/2 tsp chili powder

• pinch of asafetida

• 2.5 ml/1/2 tsp ground ginger

• 4 cloves

• 2 cinnamon sticks

• 2 cardamom pods

• salt

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Method:

1. Cut the fish into 5 cm/2 in cubes and wash in salted water. Pat dry. Heat 60 ml/4 tbsp of oil and fry the fish and radishes until golden brown. Set aside.

2. Heat the remaining oil and add the tomatoes, turmeric, chili powder, asafetida, ginger and remaining spices and simmer gently for 10 minutes, adding a little water if the sauce becomes too thick.

3. Add the fish., season with salt and simmer until the fish is tender. Leave to stand for 2 hours. Serve reheated or cold with plain rice.