... with curried veggies!
For the curried vegetables, chop a selection of veggies – I used onions, sweet potato and cherry tomatoes - along
with ginger and garlic. Fry the onions, garlic, ginger and a red chilli for a few minutes, then add crushed cumin seeds
and coriander seeds, together with the sweet potato and continue frying for another couple of minutes. Add a small amount
of stock, cover and simmer for 5 minutes, then add cherry tomatoes. Continue cooking gently for another few minutes,
to soften the tomatoes, then add a good bunch of coriander leaves just before serving. Meanwhile, dust fillets of fish
– I used sea bass – with crushed coriander, cumin and fenugreek, season with a little sea salt and freshly ground black pepper
and fry in hot olive oil until golden and the skin is crispy. Serve with the curried vegetables, basmati rice
and some spiced mango chutney.