Ingredients for 4 servings:
1. 2 tablespoons olive oil
2. 1 teaspoon cumin seed
3. 1 onion, chopped
4. 1 red pepper, thinly sliced
5. 2 garlic cloves, crushed
6. 2 red chilies, finely chopped
7. 2 bay leaves
8. 1 teaspoon ground cumin
9. 1 teaspoon ground coriander
10. 1 teaspoon chili powder
11. 14 ounces chopped tomatoes
12. 2 large potatoes, cut into 1 inch chunks
13. 1 1/4 cups fish stock (may substitute vegetable stock, I did)
14. 4 cod fish fillets
Directions:
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.
Enjoy your meal!