680g/ 1 ½ lbs firm fleshed fish such as river trout, grey or red mullet
1 tsp ground turmeric
1 ½ tsps salt
5 tbsps cooking oil
1 large onion, finely chopped
Small piece of fresh root ginger, peeled and finely chopped or grated
1 tbs ground coriander
½ -1 tsp chilli powder
1 tsp paprika
280 ml / ½ pint thick-set natural yogurt
4-6 whole fresh green chillies
1-2 cloves of garlic, peeled and crushed
1 tbsp besan (gram or chick pea flour)
2 tbsps freshly chopped coriander leaves.
Clean and skin the fish; wash and pat dry. Cut each fish into 4 cm/ 1½ inch pieces, and removie as many bones as possible.
Gently rub a little of the turmeric and salt from the specified amount over the fish, then leave it for 15-20 minutes.
Meanwhile, heat the oil over a medium heat in a pan wide enough to hold the fish in a single layer. Fry the onion and ginger until the onions are lightly browned, stirring frequently. Add the coriander, remaining turmeric, chilli powder and the paprika, reduce the heat to low and cook for 1-2 minutes, stirring continuously. Beat the yogurt with a fork until smooth and add to the pan with the whole green chillies, the remaining salt and the garlic.
Increase the heat slightly an mix well. Arrange the pieces of fish in the pan in a single layer and bring to a gentle boil. Cover and cook over a low heat for 5-6 minutes.
Blend the besan with a little water to give a pouring consistency. Strain the mixture into the fish curry, stir gently to mix. Cover and cook for 2-3 minutes. Remove the pan from the heat and gently mix in half the coriander leaves. Transfer the fish curry to a warmed serving dish and garnish with the remaining coriander leaves.