BLACK HALIBUT WITH APPLE AND PEPPERS

Preparation Method :

• Dust each fish piece lightly with a little plain flour, shake off any excess.
• Heat the oil in a frying pan over a medium heat and fry the fish in batches until golden brown.
• Remove with a slotted spoon and set aside. When cool, peel the skin away.
• Heat oil in a heavy-based saucepan and add the cumin, mustard and cloves. Saute until the seeds begin to sizzle.
• Add the tomato puree. Simmer to low flame and add a cup of water and the remaining ground spices.
• Stir and cook for about 3-5 minutes or until the oil separates from the spices.
• Slide the fish into the sauce and cook, covered, for about 10-15 minutes or until half the sauce remains.
• Add the apple and peppers, cook for a further 1-2 minutes. Finally add in the chopped coriander and diced onion.
• Serve with plain Basmati Rice.