1sprigcurry leavesif unavailable, leave out and finish with chopped fresh coriander leaves (cilantro)
½tspblack mustard seeds
2dried red chillieswhole
Instructions
Place all the ingredients from A into a large saucepan.
Bring to a simmer on medium heat. Then reduce heat to medium-low and cook for 10 minutes, uncovered.
Add the fish and tomatoes from B and cook for another 10 minutes or so, until the fish is done. This will depend on the thickness of your fish.
Turn the heat off. Take a ladle of the curry and mix the lime juice in. Now pour this mix back into the saucepan and stir well but gently, don't break the fish up. Check the seasoning and add more salt if necessary.
Tempering (Tarka, aka Tadka)
Heat the oil in a small frying pan over medium heat until the oil is hot but not smoking.
Add all ingredients C in and fry for about 10 seconds and immediately, pour this hot oil mix all over the fish sothi and serve immediately.