Spicy Indian Fish Curry

In a bowl, add the seasoned flour Season the fillets with a sprinkle of salt, tandoori masala and chilli powder.

Heat a wide non stick pan (I used a wok) with vegetable oil. Dust each fillet of fish with the seasoned flour. Once the oil is hot, place the fillets in the pan (I cooked mine 3 at a time) skin side down and fry on each side for about 3-5 minutes on each side. Make sure the flesh is white all the way through and is slightly golden. Do the same for the remaining fillets.

Cut the fish into 2 inch pieces.

Grind together onions, garlic, ginger, green chilli and one handful of coriander in to a food processor.

In a pan, heat olive oil. Add the cumin seeds, cardamom and peppercorns. Once they begin to sizzle, add the ground paste. Cook continuously for approx 5-7 minutes or until golden brown. Add the salt, turmeric powder, garam masala, coriander powder, paprika powder and tandoori masala and stir.

Add the plum tomatoes and mix well. Cook for 3-5 minutes stirring every minute.

When the oil begins to separate from the masala, add the pan fried fish, mushrooms and peas. Add the water and mix well. Bring to a boil and cook for approx 5 minutes. Sprinkle coriander on top and mix.

Best served with boiled rice and hot chapatti. Enjoy!