This curry is full-flavoured, tangy and spicy - a curry made for Indians. It is unadulterated and unapologetic. Those who like their Indian food mild need not bother with this dish. It is not that it is too hot but it is fisherman's food straight from the village, with no onions to sweeten it and no cream or coconut to tame it. The ultimate, authentic peasant food.

3 tbsp vegetable oil

¼ tsp fenugreek seeds

4 medium cooking tomatoes, puréed

¾ tsp turmeric

½ - ¾ tsp red chilli powder, or to taste

½ tsp garam masala

2 handfuls of fresh coriander stalks and leaves, roughly chopped

600g any firm white fish stakes

400ml water

Masala

25g garlic (approximately 9 large cloves), peeled

4g fresh ginger, peeled

¾ tsp cumin powder

½ tsp black pepper

½ tsp mustard seeds, ground

1 tbsp coriander powder

salt, to taste

40ml water

1 Blend the masala ingredients together to make a fine paste.

2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.

3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.

4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.

5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.

6 Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.

More Anjum Anand recipes

For more tips visit www.anjumanand.co.uk

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies