Healthy Fish Curry

I have developed a better appreciation for Indian food since moving to the UK. It is a fabulous cuisine! Often though, it is loaded with gee (clarified butter)-- yummy, just not too healthy. Here's one solution for a healthy curry; no gee, no coconut milk-- just bright, vibrant flavours and lovely, fresh fish.

Watch the video here

1-2 tablespoons vegetable oil

2 cloves garlic, chopped
1 huge shallot, or 1 medium onion, chopped

2" piece fresh finger root, peeled and chopped

1 heaping tablespoon garam masala

1 teaspoon cumin powder

1/2 teaspoon coriander powder

1/2 teaspoon turmeric powder

2 tins chopped tomatoes with their juice

2 mild green chillies, seeded and diced

1 red bird's eye chilli (hot!), carefully seeded and diced

1/2 teaspoon salt

2/3 cup natural (plain) yogurt

1 bunch fresh coriander (cilantro) leaves, chopped

1 and 1/2 pounds firm fish cut into large chunks (turbot, cod, haddock, salmon, even shrimp)

1) Have everything chopped and ready to go. Place a large wok or large soup pot over medium high heat and pour the oil into it. Heat the oil up then add in the shallot (onion), garlic and ginger. Stir fry for just a minute then add in all the spices, sitr fry to 'toast' everything, for 1-2 minutes. Now add in the tomatoes, both chillies and salt. Stir, bring to a simmer and allow to cook for 10 minutes.

2) After 10  minutes, add in the yogurt and coriander (cilantro), stir then chuck in the fish- submerge all of the pieces, cover and simmer gently until the fish is just cooked-- at least 10 minutes.

Serve with basmati rice and naan bread. Serves 6