South Indian dry masala fish curry with tomato and coconut chutney - Recipes - Hairy Bikers

Ingredients

• 4 x 200g / 7oz white fish fillets (monkfish, haddock, hake, cod or similar)
• 3 tbsp plain yoghurt
• 2 tsp garam masala
• 1 tsp black mustard seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 6 cardamom pods, lightly crushed
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 7.5cm / 3in piece root ginger, roughly chopped
• 6 garlic cloves, finely chopped
• 1 green chilli, finely chopped
• 10 curry leaves (available from Asian grocers and some supermarkets)
• 1.5 tbsp desiccated coconut
• 1 x 400g / 14oz can chopped tomatoes,
• 2 tsp sugar
• 2 tsp balsamic vinegar