Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp fenugreek seeds
• ½ tsp white peppercorns
• ¼ tsp cardamom seeds
• ¼ tsp brown mustard seeds
• ¼ tsp dried oregano
• 1 whole dried red chile pepper
• ¼ tsp ground turmeric
• ¼ tsp ground cayenne.
• 5 or 6 shallots quartered
• 3 cloves of garlic
• 1″ of fresh ginger root sliced
• 2 tbsp water
• 2 tbsp olive oil
• 2 or 3 whole cardamom pods
• 1″ stick of cinnamon
• ½ a star anise
• pinch of fenugreek seeds
• pinch of mustard seeds
• 1 leek chopped
• 1 carrot chopped
• 1 potato chopped
• 2 hot chili peppers whole
• 1 hot chili pepper chopped
• 1/2 romano pepper chopped
• large handful of mushrooms halved
• 480g tin of chopped tomato
• 200 ml of water (or enough to cover)
• 2 filets of tilapia or other white fish cut into quarters

Method

Grind the cumin, coriander, fenugreek, white pepper, brown mustard seeds, oregano, cardamom seeds, dried red chile pepper in a spice grinder. Add the ground turmeric and cayenne and set aside. Put half the shallots in a blender with the garlic, all but 2 or 3 slices of the ginger and a couple of tablespoons of water. Blend to a smooth paste. Heat the oil in a large heavy bottomed pan. When hot put in the whole cardamom pods, cinnamon stick, star anise, fenugreek seeds and mustard seeds. Fry for a few seconds. Add the remaining shallots and ginger slices. Stir and fry for a minute or two. Add the leek, carrot, potato and hot chili peppers. Stir and fry for a few minutes. Add the spice mixture. Stir for a few seconds to coat everything. Add the paste from the blender. Stir and fry for a minute. Add the chopped tomatoes, the romano pepper, mushrooms and enough water to cover everything. Cover and simmer over a low heat for half an hour or until the potatoes are cooked. Add the fish pieces, return the lid and continue cooking for a final 5 or 8 minutes. Eat.

Nutritional Information

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 517.2
• Total Fat: 17.2 g
• Cholesterol: 55.0 mg
• Sodium: 337.0 mg
• Total Carbs: 64.6 g
• Dietary Fiber: 10.9 g
• Protein: 32.2 g