INGREDIENTS (serves 2-3)
500g cod, cut into 10cm pieces
1 teaspoon fresh ground fresh root ginger
½ teaspoon ground garlic
½ teaspoon ground ajowan
1 tablespoon ground coriander
1 tablespoon garam masala
½ teaspoon salt
½ teaspoon red chilli powder
3 tablespoons natural low fat yoghurt
2 tablespoons chopped fresh coriander
2 tablespoons cooking oil


1. Wash the fish pieces in cold water and drain in a colander for 15 minutes.
2. Put the oil in a deep frying pan and add the ginger and garlic, then stir fry for 1-2 minutes.
3. Add the tumeric, salt, ajowan, ground coriander and red chilli powder and mix well, then cook, uncovered, on a low heat for 5 minutes.
4. Add the yoghurt and stir well. Cook the mixture uncovered on a low heat, stirring from time to time, until oil separates out and excess liquid evaporates. If the mixture starts sticking stir in 2 tablespoons of water,
5. Gently lower the fish pieces into the frying pan and cook uncovered, on a medium heat for 7-10 minutes.
6. Garnish with chopped coriander and garam masala. Can be served with naans or chapattis.