Ingredients
Method
1.In a small frying pan, dry-fry coriander, cumin seeds and turmeric on medium heat for 2-3 minutes, stirring, or until fragrant.
2.Using a mortar and pestle, crush spices with peppercorns, ginger, garlic and chilli to form a paste.
3.In a large frying pan, heat half the oil and cook fish, uncovered, on medium heat for about 5 minutes, or until browned both sides. Remove from pan; cover to keep warm.
4.Heat remaining oil in pan; cook onion, mustard seeds and curry leaves, stirring, for about 5 minutes on medium-low or until onion is lightly browned. Add spice paste; cook for 1-3 minutes, stirring, until fragrant.
5.Add the water, stock, juice and sauce; bring to the boil. Return fish to the pan; simmer, covered, for about 5 minutes or until fish is cooked as desired.
Not suitable to freeze. Not suitable to microwave.
Note
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