Ingredients

• 900 g / 2 lb - trout
• 90 ml / 6 tbsp - mustard oil
• 4 - tomatoes, skinned and chopped
• 2 - white radish, sliced
• 2.5 ml / 1/2 tsp - ground turmeric
• 2.5 ml / 1/2 tsp - chilli powder
• 2.5 ml/1/2 tsp - ground ginger
• 4 - cloves
• 2 - cinnamon sticks
• 2 - cardamom pods
• Pinch - asafoetida
• Salt

How to Make Himalayan Fish Curry

• Cut the fish into 5 cm/2 in cubes and wash in salted water.
• Pat dry.
• Heat 60 ml/4 tbsp of oil and fry the fish and radishes until golden brown. Set aside.
• Heat the remaining oil and add the tomatoes, turmeric, chilli powder, asafoetida, ginger and remaining spices and simmer gently for 10 minutes, adding a little water if the sauce becomes too thick.
• Add the fish.
• Season with salt and simmer until the fish is tender.
• Leave to stand for 2 hours.
• Serve reheated or cold with plain rice.