Sweet and sour fish curry
- Place fish fillets in a shallow ceramic dish. Combine grated root ginger, chilli powder, turmeric, Juice and zest of a lemon and salt to form a paste and rub over fish. Set aside to marinate for 30 minutes.
- Heat a nonstick frying pan, add a film of oil and brown fish for 1 minute on each side. Remove fish to a plate.
- Add fennel seeds to the pan and cook for 1 minute to toast. Add finely sliced onion and cook gently until softened and golden brown. Add tomato juice and lime leaves and cook for 5 minutes.
- Return fish to pan and simmer for 5 minutes until tender.