Sweet and sour fish curry
4 x 150g fish fillets
1 tbsp grated root ginger
1/2 tsp chilli powder
1 tsp turmeric
Grated juice and zest of 1 lemon
1/2 tsp salt
1 tbsp oil|
1 tbsp fennel seeds, toasted
1 onion, finely sliced
2 1/2 cups tomato juice
2 kaffir lime leaves (optional)
1. Place fish in a shallow ceramic dish. Combine ginger, chilli, turmeric, lemon and salt to form a paste and rub over fish. Set aside to marinate for 30 minutes.
2. Heat a nonstick frying pan, add a film of oil and brown fish for 1 minute on each side. Remove fish to a plate.
3. Add fennel seeds to the pan and cook for 1 minute to toast. Add onion and cook gently until softened and golden brown. Add tomato juice and lime leaves and cook for 5 minutes.
4. Return fish to pan and simmer for 5 minutes until tender.
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