- 500g cod fish, skinned and boned, cut into 5-6cm pieces
- ½ tsp salt
- ½ tsp Rajah turmeric powder
- 2 tbsp lemon juice
- 7 tbsp vegetable oil
- 300g plum peeled tomatoes (tinned)
- 1 large onion, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 small finger green chillies, finely chopped
- 1 tsp Rajah turmeric
- ¾ tsp Rajah red chilli powder
- ¾ tsp salt or to taste
- 1 ½ tsp Rajah cumin seeds
- 1 tbsp dried fenugreek leaves
- 150ml water
- ½ tsp Rajah garam masala
- 4 tbsp coriander, chopped
- ½ tsp carom seeds, crushed
- 1 tsp roasted cumin (roast in a frying pan until brown, cool and then crush using palm and thumb)
- To begin with, coat the cod pieces with lemon juice, salt and turmeric and leave to one side.
- Heat the oil in a sauté pan and then add cumin seeds, cook for 30 seconds.
- Add onions to the pan and cook until golden brown and almost caramelised.
- Slightly lower the heat and then add the ginger and garlic paste, green chillies and plum peeled tomatoes.
- Remove from the heat and hand blend the masala.
- Put the sauce back on to the heat and add the red chilli powder, salt and turmeric and cook until the oil starts to seep out of the edges (keep on a medium heat).
- Add the water to the masala sauce together with the coated fish and gently coat the fish with the masala and cover the saucepan, cook for 2 ½ minutes.
- Turn the pieces of fish around gently using the wooden spoon, shake the sauté pan tossing the masala over the fish and add the dried fenugreek, cover with the lid and again steam cook for another 2 ½ minutes until the fish is cooked completely.
- Add roasted cumin seeds (crushing using your palm and thumb to release the flavour), lower the heat slightly, shake the saucepan to mix the masala and add the final touches of garam masala, carom seeds and coriander, cook for a final 1 minute and then serve.