1. Heat the oil in a large, deep sided frying pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, pepper, garlic, chillies and bay leaves and stir well. 2. Fry the vegetables for 5-7 minutes on low heat until the onions are browned. Add the ground cumin, ground coriander and chili powder and cook for 3-4 minutes. 3. Stir in the tomatoes, potatoes and fish (or vegetable) stock. Bring to a boil and simmer for 10 minutes. 4. Add the fish, cover and simmer for 10 minutes or until the fish is tender. Serve with chapatis. ---------------------------------------------------------------------------
Nutrition
Ingredients
