This curry is modified from this Anjum Anand dish that she calls 'the ultimate, authentic peasant food', which should give you a clue about what you'll be getting. This isn't a delicate dish: it's not hot, but there's no onion or coconut milk to sweeten and balance the garlic and chilli. Using the coriander stalks as well as the leaves makes for a more intense flavour too, and - bonus! - saves on having to labouriously pluck the leaves.
Give it a bash (literally, you'll give your pestle and mortar a good workout) if you fancy an unapologetically full-flavoured dinner.
North Indian Fish Curry (serves 2)
You will need:
- 2 tbsp vegetable oil
- Half a tin of chopped tomatoes
- 1/2 tsp garam masala
- Handful of coriander stalks and leaves, chopped
- 2 firm white fish steaks (I used sustainable cod)
- 150 ml water
- 5 large garlic cloves, crushed
- 2 cm fresh ginger, grated
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1/4 tsp turmeric
- 1/2 tsp mustard seeds
- 1 tsp ground coriander
- 1 tbsp water
- Bash the masala ingredients into a smooth paste in a pestle and mortar.
- Heat the oil in a large saucepan over a medium heat. Add the paste and cook for 5 minutes. Add the tomatoes, chilli and garam masala and cook for 8 minutes until it's thickened up. Season to taste.
- Pop in the fish and coat it in the paste. Cook for 3 minutes, then add the water and bring to the boil. Cover and cook over a low heat for another 8 minutes or until the fish is cooked through. If the water doesn't cover the fish, turn it halfway through.