Spicy Cod and Potato Curry

Ingredients:

• 2 lb cod; skinned and cut in 2 to 3 inch pieces
• Juice of 2 limes
• 2 tbsp plain flour
• 4 medium potatoes; cut into circles
• 1 large onion; chopped fine
• 8 large tomatoes; blanched, peeled and liquidized
• 1 tbsp tomato puree
• 4 cloves garlic; minced
• 1 tbsp grated ginger
• 4 chillies; minced
• 2 tbsp coriander/cumin powders
• 1/2 tbsp turmeric
• salt to taste;
• 3-4 tbsp Oil

Method:

1. Marinate the fish in add lime juice and some salt for 30 minutes.
2. Coat with plain flour and shallow fry until golden brown; set aside.
3. Saute the potatoes until cooked; put the to one side
4. Heat 1 tbsp of oil in a pan, add the onions until, golden brown.
5. Add the tomatoes, tomato puree, garlic, ginger, chillies and salt. Cook, until the oil floats out, then add the salt, turmeric, coriander and cumin powders, mix and cook for a further 5 minutes.
6. Place the fish and potatoes in an oven proof dish; pour the tomato mix (masala) over them and place in a medium hot oven (180oC for 30 - 45 minutes) or microwave for 6-10 minutes until every thing is piping hot.
7. Garnish with coriander, serve with chapattis