Metal saucepan, medium width, with lid and heavy base
4 chunks of coley fish steak
1 white onion
2 garlic cloves
Crushed garlic and ginger paste
Crushed green chilli paste
Coriander and cumin powder
Red chilli powder
Ghee or olive oil
½ cup of cold water
Finely chop onion, garlic, tomato
½ teaspoon green chilli paste
½ teaspoon salt
½ teaspoon turmeric powder
Freshly squeezed juice of ¼ lemon
Coat the fish with the marinade (Hands may be better for this, so as not to break the fish),
and leave overnight
Put 1 teaspoon of ghee or olive oil in the pan
Fry finely chopped onion until golden brown
Add chopped tomato and cook while mashing with the wooden spoon until the tomatoes are soft and form a paste
Add half a cup of water and whisk with hand blender to make a smooth curry paste. You can add more water if the paste is too thick. It should be slightly watery, a little thicker than a pancake batter.
Add: green chilli paste, chilli and garlic paste, salt, turmeric, coriander and cumin powder, red chilli powder.
Stir well while cooking for 5 minutes till the paste becomes a rich red colour.
Carefully lower the marinated fish pieces into the sauce.
Cook for about 10 minutes (cod or salmon may require less cooking time; sea bream or trout may take longer).
Garnish with fresh coriander leaves, serve with rice, chapattis or pitta bread