Garlicky Fish Curry

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Step 1.

Finely slice your onion and garlic cloves. Halve your cherry tomatoes.

Step 2.

Heat a glug of vegetable oil in a frying pan over a low heat. Add your cumin seeds, black mustard seeds and curry leaves, then fry for 1 min until your kitchen is fragrant and your seeds start popping.

Step 3.

Tip your onions into the pan and fry for 15 mins over a medium heat until totally softened and starting to caramelise. Add your garlic, chilli powder and turmeric, then cook out for 2 mins more.

Step 4.

Tip your cherry tomatoes into the pan and cook for 5 mins, squishing them with the back of the spoon so they burst a little.

Step 5.

Chop your fish into large chunks. Add these to the pan along with 200ml water, garam masala and a good pinch of salt. Pop a lid on the pan and leave to steam on a gentle heat for 6 mins.

Step 6.

Halve one of your limes, then cut the other into wedges. Chop your coriander.

Step 7.

Add the juice of 1 lime and garam masala to your fish curry. Check the seasoning, adding more salt and chilli powder if necessary.

Step 8.

Sprinkle with chopped coriander, then serve.

We've used dried curry leaves here as they are easier to find, but if you can get your hands on fresh curry leaves those are even better.

1 Onion
6 Cloves of Garlic
400g Cherry Tomatoes
2 Tsp Cumin Seeds
1 Tsp Black Mustard Seeds
Handful of Curry Leaves
1 Tsp Chilli Powder
½ Tsp Turmeric Powder
4 White Fish Fillets
1 Tsp Garam Masala
2 Limes
Bunch of Coriander
Vegetable Oil