This delicious recipe yields 4 servings and takes approx. one hour to prepare and cook
- 750 g (1½ lb) chunky skinless white fish fillets, such as cod or pollack
- 3 tablespoons vegetable oil
- 1 tablespoon yellow mustard seeds
- ½ teaspoon fenugreek seeds
- 1 teaspoon ground coriander
- 1 medium-strength green chili, deseeded and finely chopped
- 1 small onion, thinly sliced
- 3 garlic cloves, crushed
- 50 g (2 oz) piece of fresh root ginger, grated
- ½ teaspoon ground turmeric
- 400 ml (14 fl oz) can coconut milk
- 200 g (7 oz) can chopped tomatoes
- 200 g (7 oz) cleaned squid tubes, cut into thin rings
- Heat 2 tablespoons of the oil in a large flameproof casserole or saucepan and gently cook the mustard and fenugreek seeds until they start to pop. Add the coriander, chilli and onion and cook very gently, stirring, for 5 minutes.
- Stir the garlic, ginger and turmeric into the pan, then spoon the ingredients out on to a plate. Add the remaining oil to the pan and fry the fish for 3 - 4 minutes, until coloured on all sides, turning the pieces gently. Lift out with a slotted spoon on to a separate plate.
- Return the spice mixture to the pan and add the coconut milk. Bring to a gentle simmer, cover and cook for 10 minutes.
- Stir in the tomatoes and return the fish to the pan with the squid. Cover and cook gently for a further 10 minutes before serving in shallow bowls.