South Asian Curry

15 g/1/2 oz polyunsaturated margarine
1 tablespoon mild curry powder
1/4 teaspoon turmeric
1/4 teaspoon Mexican chilli powder
1/4 teaspoon crushed coriander seeds
1/4 teaspoon cumin
I kg/2 lb monkfish or any other firm white fish,
boned and thickly sliced
1 tablespoon olive oil
4 cloves garlic, peeled and crushed
2 chillies, deseeded and finely chopped
2 onions, peeled and finely chopped
x 400 g/14 or can chopped tomatoes
I teaspoon caster sugar
salt
freshly ground black pepper
coriander or parsley sprigs, to garnish

Heat the margarine in a pan and fry the curry powder, turmeric, Mexican chilli powder, coriander and cumin for 3 minutes without burning. Stir in the fish and coat with the spices. Leave to one side for up to 2 hours.

Heat the oil in a pan and fry the garlic, chilli and onion until cooked but not brown. Stir in the tomatoes and sugar. Season well with salt and pepper. Stir in the fish and spices. Pour the mixture into a suitable bowl. Cover with a piece of foil or greaseproof paper and tie down with string. Place in a steamer or covered saucepan half-filled with boiling water and steam for 15 minutes. Taste and adjust the seasoning.

Serve on a bed of rice, garnished with coriander or parsley sprigs.

SERVES 4