piece of ginger about as big as your thumb
3+ hot birdseye chillies
chilli powder (cayenne pepper)
1 small onion
coconut milk, ~1 tin
colmans mustard powder
ground coriander seed
ground garam masala
cod, haddock or other firm white fish steaks.
Chop or mince the garlic, ginger and chillies. Finely slice the onion
into half-rings.
Fry the garlic, ginger and chillies in a saucepan, in some hot oil for
a few seconds.
Add onion, fry a little.
Add a heaping teaspoon or more of mustard powder and some ground
coriander, stir and fry for a short while then add coconut milk. Bring
to a light boil and allow to cook for 5-10 minutes.
Meanwhile cut fish into large pieces or keep whole. Dust the fish
liberally with mustard powder, garam masala and cayenne. Add some oil
to a very hot karhai or wok and brown the fish pieces on the outside
as fast as possible, take care not to break it up too much.
Then add fish to the sauce and allow to cook on a slow simmer for
~5-10 minutes until cooked through.
