Himalayan Fish Curry

Ingredients:
900 g / 2 lb – trout
90 ml / 6 tbsp – mustard oil
4 – tomatoes, skinned and chopped
2 – white radish, sliced
2.5 ml / 1/2 tsp – ground turmeric
2.5 ml / 1/2 tsp – chilli powder
2.5 ml/1/2 tsp – ground ginger
4 – cloves
2 – cinnamon sticks
2 – cardamom pods
pinch – asafoetida salt

Making:

  1. Cut the fish into 5 cm/2 in cubes and wash in salted water.
  2. Pat dry. Heat 60 ml/4 tbsp of oil and fry the fish and radishes until golden brown.
  3. Set aside.
  4. Heat the remaining oil and add the tomatoes, turmeric, chilli powder, asafoetida, ginger and remaining spices and simmer gently for 10 minutes, adding a little water if the sauce becomes too thick.
  5. Add the fish.
  6. Season with salt and simmer until the fish is tender.
  7. Leave to stand for 2 hours.
  8. Serve reheated or cold with plain rice.