Instructions

1. NOTE: Fish is best eaten with a thin Pathia sauce. Dried fenugreek leaves (Pack 2) are not required.

2. SEAR FISH: Heat 1 tbsp of oil in a largish non-stick pan on medium/high heat. Place the salmon into the pan skin side down. Fry for 1-2mins then turn, frying for another 1-2mins. Remove the partially cooked fish from the pan and set aside.

3. SEAR SPICES: Use the same pan to heat 1 tbsp oil on a medium heat. Add in the ginger and garlic and stir for 30secs. Empty in half of ground spices Pack 1 (12g or 4 tsp) and stir for another 30secs. While stirring, splash in a dash of water to keep moist if required.

4. SAUCE: Remove from heat. Add in tomato passata, stock, water, apple cider vinegar, salt, lemon juice and brown sugar. Also add in tamarind puree and mango chutney, if using. Return the pan to the medium heat and gently cook for 5mins, stirring throughout. Add a couple more pinches of salt as suits taste.

5. FULLY COOK FISH: Place partially cooked fish fillets in the pan and coat with the sauce it’s now sitting in. With the lid on, now cook for 4-7mins depending on the thickness of the fish. After 3-4mins turn the fillets over and continue cooking for the remaining 3-4mins or longer if required.

6. SERVE: The fish is ready when it easily flakes apart with a gentle push of a fork. Then you’re ready to serve with rice or even treat yourselves to hot chips with your sweet and spicy Pathia sauce!