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.
