Spicy Fried Fish

Serves 4-6

1lb (500 g) white fish cutlets

½ teaspoon ground turmeric

1 teaspoon salt

4 tablespoons mustard or vegetable oil

1 teaspoon black mustard seeds

2green chillies, slit lengthwise

1 teaspoon ground coriander

1 teaspoon ground cumin

½ - 1 teaspoon ground red pepper

½ cup (125g) yogurt

Masala

2medium onions, sliced

½ in (1cm) ginger

4 cloves garlic

3 tomatoes, blanched, peeled and quartered

To prepare the Masala, grinder the ingredients to a paste in a blender or food processor and set aside.  Combine the turmeric and salt and sprinkle on the fish cutlets.  Marinate for 5 minutes.  Heat the oil in a wok and stir-fry the fish for 5 to 7 minutes until golden.  Remove, drain and set the fish aside.  Reserve 2 tablespoons of oil from the wok.

Using the reserved oil, stir-fry the mustard seeds and chilies for 2 minutes.  Add the coriander, cumin, red pepper and Masala paste and continue stirring for about 2 minutes until fragrant.  Mix in the yogurt and stir for about 5 minutes until the oil starts to separate.  Add the fish to the wok and simmer over low heat for 5 to 7 minutes until tender.