Indian yogurt fish

ingredients

• 1 tablespoon vegetable oil.
• 1 onion, finely chooped.
• 1 tablespoon black mustard seeds.
• 1 tablespoon ground coriander.
• 1 teaspoon ground cumin.
• 1 teaspoon ground turmeric.
• 1 tablespoon tandoori curry paste.
• 500 g/1 lb firm white fish fillets, cut into 2 cm/3/4 in cubes.
• 2 tablespoon chooped fresh mint.
• 1 tablespoon chooped fresh coriander.
• 1 cup/250 ml/8 fl oz tomato puree
• ½ cup/100 g/3/1/2 oz natural yogurt
• 2 teaspoons sesame oil
• 2 cloves garlic, crushed.
• 1 bunch/500 g/1 lb bok choy, chooped.
• 2 teaspoons shredded coconut, toasted.

method

· Heat vegetable oil in a wok over a medium heat, add onion, mustard seeds, coriander, cumin, turmeric and curry paste and stir-fry for 3 minutes or until onion is tender. Adda fish, stir-fry for 5 minutes or until fish is almost cooked.

· Stir in mint, coriander and tomato puree and simmer for 5 minutes or until heated through. Reduce heat, stir in yogurt and cook, without boiling, for 2 minutes longer. Remove fish mixture from wok, set aside and keep warm.

· Heat sesame oil in a clean wok over a medium heat, add garlic and stir-fry for 2 minutes or until golden. Increase heat to high, add bok choy and coconut and stir-fry for 3 minutes or until bok choy is tender.

· Divide bok choy mixture between serving plates, top with fish mixture.

tip from the chef

It is important the fish mixture not to boil after the yogurt has been added,or it will curdle.