- Coat the fish with the heaped tsp of turmeric and allow to stand for 2 minutes.
- Heat the oil in a saucepan and add the fish. Cook for 1 minute on each side, remove from the pan and place on kitchen paper.
- Add the panch phoran spices and cardamom pods to the pan and toast for 1 minute, stirring regularly.
- Add the onion and cook for 4 minutes, stirring regularly.
- Add the ginger, garlic and chillies and stir for a further minute.
- Add the other tsp of turmeric, the coriander, cumin and chilli powder, bay leaves and potatoes and stir for 2 minutes.
- Add the tomatoes and 250ml water, bring to the boil, cover, turn down the heat and simmer 10-12 minutes until the potatoes are just cooked.
- Add the fish, put the lid back on and simmer for 6-8 minutes until the fish is cooked through.
- Sprinkle with coriander and serve.
- This works well with most fish, if you’re worried about fish bones use chunks of salmon, cod, monkfish or large prawns.
- To make your own panch phoran, mix equal parts of black mustard seeds, cumin seeds, fennel seeds, fenugreek and kalonji (nigella) seeds.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and thoroughly reheat until piping hot throughout.