10g dried red chillies
100ml/3 ½ fl oz (scant ½ cup) mustard oil or ghee
1 ½ teaspoons ajwain seeds
1 teaspoon fenugreek seeds
2 tablespoons Garlic Paste
750 g /1 lb 10oz (6 medium) tomatoes, chopped
1 x 5cm / 2 inch piece fresh ginger, peeled and chopped
5 -10 green chillies, de-seeded and chopped
600g, 1 lb 5oz skinless, firm white fish fillets, such as pomfret (butterfish), cut into medium-sized pieces
2 teaspoons Garam Masala
4 tablespoons lemon juice
1 large spring coriander (cilantro), chopped
Put the dried red chillies and coriander seeds in a mortar and pound with a pestle, and then transfer to a spice grinder and process until ground.
Heat the oil or ghee in a large, heavy-based pan over medium heat, add the ajwain and fenugreek seeds and stir-fry for about 1 minute, or until they start to splutter. Add the garlic paste and stir-fry for about 30 seconds. Add the pounded spices and stir-fry for a further 30 seconds. Now add the tomatoes, bring to the boil and add half of the ginger and green chillies, then season with salt. Stir, reduce the heat to low and fry for about 3-4 minutes, or until the oil separates out and rises to surface.
Add the fish and simmer for about 5 minutes, or until the fish is cooked, stirring constantly to prevent sticking. Adjust the seasoning, if necessary. Sprinkle the garam masalal, lemon juice, coriander and the remaining ginger and green chillies over the fish, stir and serve hot.