February Recipe - Trinity Centre for Environmental Humanities - Trinity College Dublin

Ingredients

• 1kg Gurnard, cut into 5cm chunks
• 60ml vegetable oil
• 1 tbsp yellow mustard seeds
• 1 tbsp white pepper crushed
• 1 large onion, finely chopped
• 3 good-sized garlic cloves, finely crushed
• 1 thumb-sized fresh ginger
• 30 fresh curry leaves
• 2 tps Kashmiri chilli powder
• 2 tsp cayenne powder
• 2 tsp ground coriander
• 2 tsp turmeric powder or thumb of grated fresh
• 400g chopped tomatoes (alternatively use 1 tin chopped tomatoes)
• 100ml lime juice
• 2 green chillies (use less if going mild), sliced lengthways into 6 pieces
• Bunch fresh coriander leaves
• 1 tsp salt