Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Masor tenga fish curry

Asian 10 Mins Prep · 30 Mins Cook

To make the spice mix, combine the cumin, brown mustard, fennel, nigella and fenugreek seeds.
Place the fish on a plate and rub with the salt and turmeric. Cover and set aside for 10-15 minutes.
Coarsely grind 1 teaspoon of yellow mustard seeds. Peel and slice the onion. Deseed and halve the green chillies. Roughly chop the tomatoes.
Melt half the oil in a frying pan over a medium-high heat and add the mustard seeds. Stir for a few minutes until they become fragrant. Lay the fish in the pan, skin side down, and leave to cook for 3-4 minutes. Once the skin is crisp and golden, turn and cook for a further 2-3 minutes until the fish is just cooked through. Transfer the fried fish to a plate, cover and set aside.
Heat the remaining oil in the pan over a high heat. Add the panch phoran. Allow the seeds to splutter and pop for 1 minute. Turn the heat down to medium. Stir in the onion and chillies. Sauté gently for 3-4 minutes, until they are just softened and golden. Then stir in the chopped tomatoes and cook for 4-5 minutes until they soften. Add 1 tablespoon of mustard seeds with the chilli flakes and cook for a further 4-5 minutes, stirring.
Pour in the water then add lime juice to taste. Bring to a gentle simmer. Carefully add the fried fish pieces back into the sauce, skin side up, and heat through for 2-3 minutes.
Garnish with chopped coriander leaves and serve with rice.