Sour Fish Curry

• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1 tsp black peppercorns
• 1 piece (3/4 inch) fresh ginger, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 2 None long green chili peppers, coarsely chopped
• 2 tbsp vegetable oil
• 1 3/4 lbs monkfish, cut into large pieces
• 2 None onions, thinly sliced
• 1/2 tsp black mustard seeds
• 4 None fresh curry leaves
• 1/3 cup fish stock
• 1/4 cup lime juice
• 1 tbsp fish sauce

1. Toast the coriander and cumin seeds and turmeric in small dry skillet on medium heat for 2-3 mins, stirring, or until fragrant.
2. Using a mortar and pestle, crush the spices with peppercorns, ginger, garlic and chili pepper to form a paste.
3. Heat half the oil in large skillet on medium heat. Cook the fish for about 5 mins, or until browned on both sides. Remove from the pan; cover to keep warm.
4. Heat the remaining oil in the same skillet on medium-low heat. Cook the onion, mustard seeds and curry leaves, stirring, for about 5 mins or until the onion is lightly browned. Add the spice paste and cook for 1-3 mins, stirring, until fragrant.
5. Add 3/4 cup water, stock, lime juice and fish sauce; bring to a boil. Return the fish to the pan and simmer, covered, for about 5 mins or until the fish is cooked to desired doneness. Serve.

coriander seeds, cumin seeds, ground turmeric, black peppercorns, fresh ginger, garlic, long green chili peppers, vegetable oil, monkfish, onions, black mustard seeds, curry, fish stock, lime juice, fish sauce

Taken from recipes-plus.com/api/v2.0/recipes/36383 (may not work)