Bangladeshi Fish curry

At a glance

Seasonal

Winter

Serves

Small handful of brown or black mustard seeds

1 medium onion

2 thumb lengths ginger

1 bulb garlic

Small handful cumin seeds

Sunflower oil

2 green chillies, cut lengthways into quarters

2 teaspoons chilli powder (or to taste)

2 tablespoons turmeric

1 tablespoon coriander

1 tablespoon garam masala or curry powder

2 teaspoons salt

Juice of 1 lemon

1 aubergine, cut into small cubes

Tin of tomatoes

Tin of coconut milk

1k white fish (Pollack works well)

A handful fresh coriander

Dry roast the mustard seeds in a frying pan until they start to pop and change to a darker colour.

Blend onion, ginger, garlic, mustard seeds and cumin seeds together in a blender or food processor – you may need to add a little water.

Heat 2mm depth of oil in a saucepan.

When it’s very hot put in the blended onion mix.

Add the green chillies and simmer for 10 minutes on a medium heat.

Add the spices, salt and lemon.

Cover and simmer for a further 5 minutes, adding a little water if necessary.

You should have a fairly thick paste.

Add the aubergine, tomatoes and coconut milk.

Replace the lid, bring to the boil and then simmer for 5 minutes.

Cut the fish into square pieces about 3 inches across.

Add to the curry and simmer on a low heat until the fish is cooked.

Finely chop the coriander and add at the end.