02 January 2013,21:02 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Dust each fish piece lightly with a little plain flour, shake off any excess.
  • Heat the oil in a frying pan over a medium heat and fry the fish in batches until golden brown.
  • Remove with a slotted spoon and set aside. When cool, peel the skin away.
  • Heat oil in a heavy-based saucepan and add the cumin, mustard and cloves. Saute until the seeds begin to sizzle.
  • Add the tomato puree. Simmer to low flame and add a cup of water and the remaining ground spices.
  • Stir and cook for about 3-5 minutes or until the oil separates from the spices.
  • Slide the fish into the sauce and cook, covered, for about 10-15 minutes or until half the sauce remains.
  • Add the apple and peppers, cook for a further 1-2 minutes. Finally add in the chopped coriander and diced onion.
  • Serve with plain Basmati Rice.


  • 500 grams black halibut fillets, cut into chunky pieces, washed and pat-dried
  • 250 grams mixed peppers, cored, deseeded and cut into cubes, Fried until golden brown
  • 2 tablespoons tomato puree
  • 1 tablespoon lemon juice
  • Cooking oil for shallow frying
  • 3 eating apples, each cut into quarters, fried until golden brown
  • Salt, to taste
  • Plain flour, for dusting

To finish

  • Fresh coriander, chopped
  • 2 tablespoons finely chopped red onion

Whole Spices

  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2-3 cloves, ground

Ground Spices

  • 1 teaspoon chilli powder
  • 1 teaspoon ginger paste
  • ½ teaspoon cumin seeds
  • 1 teaspoon turmeric
  • ½ teaspoon coriander powder
  • ¾ teaspoon fennel seeds

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