This year National Curry Week is celebrating its 20th anniversary. It was started back in 1998, by Peter Grove, to celebrate Indian cuisine as part of the UK’s diverse culture. According to research, in the UK we spend over £250 million a year on Indian food and have 9,000 curry houses and restaurants. London also contains more Indian restaurants than Mumbai and Delhi combined. Apparently we crave a curry mainly due to the fact that the spices arouse and stimulate the taste buds. So, to stimulate your taste buds this National Curry Week I would like to share one of my favourite curry recipes. It’s nice and simple and tastes divine!

Fish Curry Recipe

Ingredients
• 2 small onions
• 1 tsp cumin seeds
• 2 tsp of garlic
• 2 tsp of ginger
• 1 tsp of green chilli
• ½ can of chopped tomatoes
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 1 can of coconut milk
• Oil to fry onions
• 4 fillets of cod or any white fish

Method
1. Add oil to pan and heat. Once oil is hot, add the cumin seeds and brown gently.
2. Slice two onions and add to the seeds.
3. Fry until golden brown – this process is important. Make sure the onions are golden.
4. Add the garlic, ginger & chilli and cook for about 5 mins.
5. Add the chopped tomatoes. Keep on cooking until the tomatoes release their oil.
6. Add the garam masala, cumin powder, coriander powder and salt.
7. Cook for a couple of minutes.
8. Turn down the heat and add the coconut milk.
9. Once heated through add the fish to the sauce and cook for 15 mins or until the fish is done.
10. Add coriander to garnish.
11. Serve with Tilda Basmati rice.