My favourite dish: Rick Stein's madras fish curry

15g/3 cloves garlic, finely crushed

30 fresh curry leaves

2 tsp Kashmiri chilli powder

2 tsp ground coriander

2 tsp turmeric

1 x 400g (14oz) can chopped tomatoes

100ml (3?fl oz) tamarind liquid

2 green chillies, each sliced lengthways into six pieces, with seeds

1 tsp salt

700g (1lb 9oz) snapper fillets, cut into 5cm (2in) chunks

Boiled basmati rice

Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden.

Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced.

Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.

'Rick Stein’s India’ is published by BBC Books (￡25)

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