Serves: 3 persons

Type: easy and quack

Duration: 25-30 minutes

Taste: mild spicy

INGREDIENTS

• 1 lb 2 oz (500 g) fish fillets (any firm-fleshed white fish) 
• 1 tsp salt
• 1 tsp turmeric 
• ½ tsp chili powder
• 3 tbsp olive oil 
• 2 spring onions, sliced 
• 2 green garlic tops, sliced (optional)
• 2 tsp tomato paste 
• 1 green chili, finely sliced 
• 4 cherry tomatoes, halved
• ½ tsp garam masala 
• 1 tbsp. thick cream 
• 2 tbsp. chopped cilantro

METHOD

• Rinse the fish fillets and pat dry with paper towels. Slice into large chunks.
•  Combine half the salt, half the turmeric, the chili powder and 1 tablespoon of the oil with the fish pieces, and set aside.
• Heat the remaining oil in a deep, heavy-based frying pan and add the spring onions and garlic tops (if you are using them). Stir-fry for 3 minutes. Stir in the tomato paste and cook for a minute more.
• Add the curry sauce with the remaining salt and turmeric, and bring to a boil. Cook the sauce on high for about 5 minutes until thickened. 
•  Stir the chili and yogurt into the sauce and cook, stirring until completely incorporated. Lower the heat and simmer gently while cooking the fish.
•  Heat a separate frying pan or karahi and stir-fry the fish on high heat for a minute or two until lightly browned. Add the fish to the sauce and simmer for 5 minutes. 
• Stir in the tomatoes, garam masala, cream and half the cilantro. Simmer for a minute and serve sprinkled with the remaining cilantro.