Unripe's Own Fish Curry

1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp white peppercorns
1/4 tsp cardamom seeds
1/4 tsp brown mustard seeds
1/4 dried oregano
1 whole dried red chile pepper
1/4 tsp ground turmeric
1/4 tsp ground cayenne.
5 or 6 shallots quartered
3 cloves of garlic
1" of fresh ginger root sliced
2 tbsp water
2 tbsp olive oil
2 or 3 whole cardamom pods
1" stick of cinnamon
1/2 a star anise
pinch of fenugreek seeds
pinch of mustard seeds
1 leek chopped
1 carrot chopped
1 potato chopped
2 hot chili peppers whole
1 hot chili pepper chopped
1/2 romano pepper chopped
large handful of mushrooms halved
480g tin of chopped tomato
200 ml of water (or enough to cover)
2 filets of tilapia or other white fish cut into quarters

Grind the cumin, coriander, fenugreek, white pepper, brown mustard seeds, oregano, cardamom seeds, dried red chile pepper in a spice grinder. Add the ground turmeric and cayenne and set aside.
Put half the shallots in a blender with the garlic, all but 2 or 3 slices of the ginger and a couple of tablespoons of water. Blend to a smooth paste.
Heat the oil in a large heavy bottomed pan. When hot put in the whole cardamom pods, cinnamon, star anise, fenugreek seeds and mustard seeds. Fry for a few seconds.
Add the remaining shallots and ginger slices. Stir and fry for a minute or two.
Add the leek, carrot, potato and hot chili peppers. Stir and fry for a few minutes.
Add the spice mixture. Stir for a few seconds to coat everything.
Add the paste from the blender. Stir and fry for a minute.
Add the chopped tomatoes, the romano pepper, mushrooms and enough water to cover everything.
Cover and simmer over a low heat for half an hour or until the potatoes are cooked.
Add the fish pieces, return the lid and continue cooking for a final 5 or 8 minutes.


Number of Servings: 2

Recipe submitted by SparkPeople user SLERTE.