The perfect fish curry recipe that’s easy to make at home for Good Friday before Easter

Traditionally, no meat is eaten on Good Friday before Easter Sunday, so this is a great meal to make for this Friday.

Traditionally, only fish (no meat) is eaten on Good Friday. This dry curry goes well with naan bread, yogurt, and a cucumber and tomato salad.

• 500g Vietnamese sole or catfish fillets, cut into large chunks
• 2 tbsp wholegrain mustard
• 1 tbsp ground turmeric
• 1 tbsp grapeseed oil
• 2 tsp black mustard seeds
• 1 large onion, peeled, thinly sliced
• 2 tsp red chilli powder
• 1 tbsp ground cumin
• 125ml water
• salt and freshly ground black pepper to taste
• handful fresh coriander leaves, chopped
• 2 fresh red chillies, seeds removed, halved, sliced

1 Marinade the fish with mustard and turmeric, set aside in the fridge for at least 30 minutes.

2 Heat a teaspoon of oil in a non-stick pan, and sauté the mustard seeds for a minute, pour into a bowl, and set aside.

3 Heat the remaining oil in the same pan over a medium-low heat, then sauté the onions for 10 minutes until soft and translucent.

4 Add the fish in a single layer in the pan, and fry for a couple of minutes on each side. Sprinkle in the chilli powder and ground cumin then pour in the water. 5 Bring to the boil over a medium heat, and season with salt and pepper. Cover, lower the heat and simmer until the fish has cooked through. Pour the mustard seeds and oil on top.

6 Serve garnished with coriander and chillies.

Nutritional information per serving: 130kcal, 548kJ, 23.3g protein, 5.2g fat, 0.4g carbohydrates, 1.3g fibre