1 tbsp sunflower or rapeseed oil
1/4 tsp brown or black mustard seeds
4 shallots or 1 onion, chopped
3-4 garlic cloves, chopped
1/2 tsp Kashmiri chilli powder or a generous pinch ordinary chilli powder
1/4 tsp turmeric
1/4 tsp sea salt
200g of tinned chopped tomatoes or 2 tomatoes, chopped
250g white fish boneless, such as haddock, cut into bitesize pieces
1 tsp peeled and grated root ginger
A pinch of freshly ground black pepper
A few washed and chopped coriander leaves, for garnish
Heat a pan on a medium heat and add the oil. Tip in a few of the mustard seeds. If they start to crackle in the oil, add the remaining seeds. Stir and then tip in the shallots or onion.
Sauté for 5-7 minutes until lightly browned and then add the garlic. Cook for another 2 minutes. Mix in the chilli powder, turmeric and salt and stir for a minute. Add the tomatoes and cook for 3-4 minutes until the mixture is a little thicker.
Put the fish in the pan and simmer for a further 2 minutes, taking care not to break up the pieces too much.
Stir in the root ginger and black pepper.
Garnish with the coriander leaves and serve hot with chapatis or wholemeal wraps.
Can be stored in the fridge for 3-4 days. Or can be frozen in a sealed container.