Name: Fish in Spiced Gravy
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 2 teaspoons cumin powder; 1 teaspoon chili powder; 1 lb 9 oz/700 g firm white fish fillets (such as cod, halibut, or angler fish); salt; 3 tomatoes, puréed or 1½ tablespoons tomato paste; 2 tablespoons poppy seeds; ¼ fresh coconut, diced, or scant ½ cup dry unsweetened coconut (if using dried, soak in water for 15 minutes and then squeeze dry); vegetable oil, for frying; 2 tablespoons mustard seeds; 2-3 fresh green chiles; 1 onion, peeled and coarsely chopped; 2 teaspoons coriander powder; a good handful of cilantro leaves or herbs of your choice, to garnish; 1 teaspoon turmeric powder; ¼ inch/1 cm piece of fresh gingerroot, peeled and chopped; 6 garlic cloves, peeled and finely chopped; juice of ½ lime

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Mustard seeds make for a wonderful flavor, quite different from processed mustard, so do not be put off by them!

Ingredients

1 lb 9 oz/700 g firm white fish fillets (such as cod, halibut

Asia
Fish course
Pescatarian
Spicy
Gluten-free

Method

Clean the fish fillets and salt them, then let stand.

Toast the poppy seeds in a dry pan gently over low heat for 2 minutes. Take off the heat, then add a little water and let stand for 15 minutes. Then pound to a paste in a pestle and mortar.

Put the poppy seeds, mustard seeds, coconut, ginger, garlic, turmeric, onion, coriander and chili powders, green chiles, cumin, and 1 tea

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