Indredients
• 1 onion, quartered
• 2 green chillies
• 2.5cm (1in) fresh ginger, peeled
• Juice of 2 limes
• 1 tbsp coriander seeds, crushed
• 1 tsp ground turmeric
• 2 tbsp vegetable oil
• 4 white fish steaks i.e. cod, halibut
• Seasoned flour
• 5 large tomatoes, skinned and chopped
• 1 tbsp Fiddes Payne Garam Masala

Method
Blend together the onion, chillies, ginger, limejuice, coriander seeds and turmeric in a processor to a smooth paste.

Heat oil in a large frying pan. Toss the fish steaks in seasoned flour then quickly brown on both sides. Remove from pan.

Add the paste to the pan and cook, stirring constantly for 3 minutes. Stir in the tomatoes and the Garam Masala. Return fish to pan in a single layer. Cover and cook for 8-10 minutes or until tender. Serve with plain boiled rice.

Garam Masala - Quick Serving Suggestions
Use as a fragrant condiment to sprinkle over curried rice and vegetable dishes and as a garnish to mildly spiced, creamy dishes.

Add 1-2tsp Garam Masala to spice up you favourite root vegetable soup – parsnip, carrot or butternut squash.

Enjoy the unique flavour of a sprinkling of Garam Masala over poached or stewed orchard fruits.

Add a dusting of Garam Masala to sautéed potatoes or before roasting root vegetables.

Grilling salmon or chicken? Simply add a sprinkling of Garam Masala and ground coriander before cooking for a tasty change. Accompany with a tomato or cucumber yoghurt raita.

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