Black Pepper Fish Curry

This is a very simple curry. My mum used to make this quite often when I was home and I love the taste of black pepper. I used fresh tuna, you can try it with other fish such as swordfish or even those firm white fish fillets.

For 3-4

250g fish, cut into about 1/2 -1 inch cubes.
1 medium onion, sliced
10 curry leaves
2-3 finger length green chillies , slit into two
3-4 fat cloves of garlic, grated or pound to paste
1" piece ginger, grated or pound to a paste
1 tsp freshly ground black pepper ( use freshly ground pepper)
Juice of 1/2 a lime or 1/4  lemon.
about 1/2 cup water
Salt
oil

1. Place fish cubes in a bowl or zip-lock bag, and add lime juice, garlic, ginger, pepper and a tiny pinch of salt. Leave in the fridge for about 30 minutes to marinate.

2. Heat oil in a suitable pot or wok,  saute your onions and curry leaves till the onions are just turning colour to golden. Add your fish with the marinade and the chillies if using.

3. Pour in about 1/2 cup water, cover and simmer for about 2  minutes till the fish is cooked through.

4.  Remove the lid and stir carefully to reduce the sauce till almost all the water evaporates ( you can leave a little gravy if you want). Taste, and season with salt. Switch off.

Serve with a flatbread of your choice or even bread.

Enjoy!!!