Name: Garlicky Fish Curry
Yield: 4
Ingredients: 2 Lime; 1 Onion; Vegetable Oil; Salt; 25g Fresh Coriander; 400g Cherry Tomatoes; 0.5tsp Ground Turmeric; 1tsp Garam Masala; 6Clove Garlic; 2tsp Cumin Seed; 1tsp Black Mustard Seed; 15g Curry Leaf; 1tsp Chilli Powder; 560g White Fish; 500g Cooked Basmati Rice

Instructions

Finely slice your onion and garlic cloves. Halve your cherry tomatoes.
Heat a glug of vegetable oil in a frying pan over a low heat. Add your cumin seeds, black mustard seeds and curry leaves, then fry for 1 min until your kitchen is fragrant and your seeds start popping.
Tip your onions into the pan and fry for 10-15 mins over a medium heat until totally softened and starting to caramelise. Add your garlic, chilli powder and turmeric, then cook out for 2 mins more.
Tip your cherry tomatoes into the pan and cook for 5 mins, squishing them with the back of the spoon so they burst a little.
Chop your fish into large chunks. Add these to the pan along with 200ml water, garam masala, and a good pinch of salt. Pop a lid on the pan and leave to steam on a gentle heat for 6 mins.