A Pakistani curry using lime pickle – “achar” – as a flavouring. The quantities given here are, as usual, for 2 servings.
Make a spice mix by grinding together 1 tsp coriander seeds, ½ tsp mustard seeds, ½ tsp fennel seeds and ¼ tsp fenugreek seeds.
Cut 300g skinless white fish such as hake or cod into chunks and sprinkle with the juice from half a lemon, 1 tsp turmeric,
1 tsp chilli powder and 2 tsp tamarind paste, and leave to marinate for an hour. Fry a thinly sliced onion slowly until well browned
and caramelised, then remove to drain on paper towels. In the same pan, fry ½ tsp nigella seeds, ½ tsp crushed cumin seeds and a
deseeded red chilli until the seeds start to pop, then add 2 tsp finely chopped ginger, a clove of garlic, crushed, together with
a Tbs of lime pickle and a tsp tamarind paste. Stir in 500 ml of coconut milk and bring to a boil. Simmer for 5 minutes, until
the sauce starts to thicken a little and the flavours meld. Add the fish, cover and cook over a low heat for 3 – 4 minutes,
then sprinkle over the spice mix, cover and cook for another 2 – 3 minutes. Finally, gently stir in the onions, reheat and
serve garnished with coriander leaves, alongside rice.