- Traditionally, no meat is eaten the Friday before Easter, so this is a great meal to make at home
- Pair this curry with some delicious naan
Traditionally, only fish (no meat) is eaten on Good Friday, the Friday before Easter. This makes it the perfect opportunity to try out a fish curry recipe! This dry mustard seed fish curry goes well with naan, yogurt, and a cucumber and tomato salad.
Ingredients (serves 4)
- 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