Heyyyyy a thousand apologies Diane for the delay in the recipe, i know i promised it like midweek ! its been a real busy week and ive only really managed to have some time this evening to be able to post it, having a lovely chilled out saturday evening, kids are glued to the tv watching the cube and i'm wrapped up in a warm blanket on the sofa posting on this fantastic site
Went to the gym in the morning, did a chilled out relaxed 40 min mix of walking,, running spinning and rowing (10 mins of each) I had the fleetwood mac rumours album on my mp3 player and i was in a whole different wonderful world ! Its like the perfect saturday morning !
Loooove that album sooooooo much !
So, here is the recipe for the fish curry, its really easy and really quick , fish only takes about ten mins to cook and there are no onions in this recipe to be fried so the whole thing should take you 15-20 mins max from the minute you start to wash your hands to begin with to the final minute when you are serving the food :)
There only a few types of fish that will work in a curry, anything pink fleshed will NOT work whatsoever eg salmon rainbow trout etc , heres a a quick list of what will work in order of preference and general availability
1 Seabass - The best option, but expensive
2 Tilapia - Sounds exotic but readily available in the asian frozen section of Tesco , very cheap but dont be fooled by the price , its VERY GOOD, if it wasnt for seabass this would be top of the list easily
3 Coley - cheap and delcious but for some reason not really available as much in the supermarkets
4 Basa - again sounds exotic but even more readily Avaible in the frozen fish section in Tesco next to the cod and haddock , tesco own brand, very soft fish so must handle with care and not stir too much ,
5 Cod , Haddock - Good all rounders for just about anything, makes for good curry too
6 Pilchards - The tinned variety that comes in tomato sauce , this is a great way to get a portion of your weekly oily fish intake , very high in omega 3 which will make you smarter and sharper !
Pilchard curry maybe a bit of an acquired taste for people who are not into fish so much, you can use tinned mackerel too but i had a bad experience with a tinned mackerel once and its put me off it for life !
if you would like to try a more exotic and more authentic fish then silver pomphret or red snapper are the absolute ideal fish for curry , available from asian and oriental supermarkets
Also , fresh or frozen fish both will work just as well as eachother, i usually b*y frozen as lot more value for money , so if you go for frozen make sure its THOROUGHLY defrosted before cooking
So now that you have decided on your fish heres what else you will need :)
Most frozen fish come in packets weighing 400grams, so this recipe will assume you are using 400grams of fish which will feed 2-3 people , possibly even 4, cut the fish fillets into pieces (its upto you how big you want the pieces)
Corn or olive oil
Garlic cubes x 2
curry leaves about 6-8 leaves (optional)
Cumin seeds half teaspoon
half a Tomato tin
half teaspoon chilli powder
half teaspoon garlic powder ( i'm hesitantly saying optional but try to get this as it makes ALL the difference !)
half teaspoon coriander powder
quarter teaspoon turmeric powder
Fresh coriander
lemon juice
dried fenugreek (optional)
salt
So, begin with by heating a good amount of oil (about a quarter of a small cup is ideal, but i will leave it to you how much you would like to use , the more the better but obviosly not too much and certainly not more than quarter cup), once the oil is heated add the 2 cubes of garlic (no onions or ginger for this recipe) , once that has melted and cooked slightly add the cumin seeds (note not powder) and the curry leaves , before the garlic starts to burn and this does happen quite quickly once the cubes have melted so be careful , add the tinned tomatoe , give a it good stir and try to mash the tomatoe bits up using the spoon you stir with ( you could blitz this in the blender before adding which will be perfect, however this will leave a lot more washing up at the end !) , remember to keep stirring this now until you start to see the oil rising to the top , at this point add the coriander powder turmeric powder and chilli powder and the garlic powder, keep frying and if it starts to stick then add tiny amounts of water to help you stir and fry, do this for about a minute to make sure the spices are cooked , now add about a glass of water, stir (hopefully there are no big tomato bits ) and add the fish pieces , at thsi point you will need to stop stirring as you dont want the fish to break up , just make sure the fish pieces are covered in sauce and add more water if need be , add the salt and cover the pot with the lid and let it cook for about 6-8 minutes on a very low heat , once cooked, remove from heat and add fresh chopped coriander (as much as you want), add the optional dried fenugreek about a tablespoon and squeeze lemon juice all over . Serve with rice ( doesnt reaally go with naan ) and salad . There you have it :)
Instead of fish you can use king prawns which is even more delicious but not as healthy due to the high cholestrol in prawns , ive never made a mix of prawn and fish curry , but its an idea :)
Good luck and enjoy !
I have never heard of it.
Sorry gone completely off topic here 
Thanks for the information Moggers I hadn't a clue what it was about.
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