Fish in a red tomato curry flavoured with dry fenugreek leaves, If fenugreek leaves are unavailable, a tsp of dry oregano will also do. INGREDIENTS 500 g/1 lb fish – cut into 2″- 3″ pieces (preferably boneless and skinless) oil for frying MARINADE 1 tsp salt ½  tsp red chilli powder 2 tbsp lemon juice
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