Ingredients

• 4 x 200g/7oz white fish fillets (monkfish
• haddock
• hake
• cod or similar)
• 3 tbsp plain yoghurt
• 2 tsp garam masala
• 1 tsp black mustard seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp chilli powder
• 6 cardamom pods
• lightly crushed
• ½ tsp salt
• 1 tbsp vegetable oil
• 1 tbsp vegetable oil
• 1 onion
• finely chopped
• 7.5cm/3in piece root ginger
• roughly chopped
• 6 garlic cloves
• finely chopped
• 1 green chilli
• finely chopped
• 10 curry leaves (available from Asian grocers and some supermarkets)
• 1½ tbsp desiccated coconut
• 1 x 400g/14oz can tomatoes
• chopped
• 2 tsp sugar
• 2 tsp balsamic vinegar

Directions

• For the fish
• wash the fish and blot dry with kitchen paper.
• In a mixing bowl combine the yoghurt
• garam masala
• mustard seeds
• coriander
• cumin
• chilli
• cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.
• For the chutney
• heat the oil in a saucepan
• add the onion and cook until soft. Add the ginger
• garlic
• chilli
• curry leaves and coconut. Cook for a couple of minutes
• until the coconut is lightly browned. Add the tomatoes
• sugar and balsamic vinegar.
• Simmer uncovered for about 20-30 minutes
• until the chutney has thickened and reduced.
• To cook the fish
• heat the oil in a frying pan
• shake off the excess marinade from the fish and fry until golden
• about 3-5 minutes each side depending on the thickness of the fish.
• Serve topped with warm chutney.