This fish curry recipe is inspired by the book Fish, Indian Style by the chef at Benares in London, Atul Kochhar.
4 tbsp vegetable oil
2 tsp cumin seeds
2 onions, thinly sliced
6 fresh curry leaves, optional
1 tsp turmeric
1 tsp ground coriander
1/2 tsp chilli powder
4 tomatoes, finely chopped
1 1/2 cups water
1kg blue eye fillet, cut into 3cm pieces
2 tbsp chopped fresh coriander leaves
Lemon wedges to serve
Heat two tablespoons oil over high heat, add cumin seeds and cook until they pop.
Reduce heat to medium, add onion and cook for five minutes until onions are softened and slightly caramelised.
Add remaining spices and cook for one minute, then add tomatoes and cook for a few minutes until they soften and start to break up.
Add water and stir to combine.
Continue cooking to thicken sauce.
Heat remaining oil in a separate pan and cook fish for two minutes each side, then add to curry sauce.
Cook over low heat until fish is just cooked through.
Sprinkle over coriander leaves and serve with lemon wedges.