Ingredients

Tandoori curry paste 1 teaspoon cumin seed 1 teaspoon coriander seed 2 teaspoons garam masala 2 teaspoons sweet Paprika 1 teaspoon hot Chilli powder Juice of half a Lemon 2 tablespoons groundnut oil 1 teaspoon Salt ½ teaspoon Turmeric 1 tablespoon Tomato puree 3 Cloves Garlic crushed Large knob of fresh root Ginger finely grated 4 Fillets halibut about 150g each, skinned 1 tablespoon tandoori paste or hot madras curry paste 1 tablespoon Olive Oil 1 teaspoon caster sugar 2 Cucumbers peeled 150 g tub Natural Yoghurt Mint leaves, chopped Lime juice 2 tablespoons vegetable oil 100 g baby leaf fresh Sauted potatoes with turmeric and black mustard seeds 6 medium Potatoes peeled (King Edwards or Maris Piper) 2 tablespoons Olive Oil ½ teaspoon Turmeric Salt & Pepper 1 teaspoon black Mustard seeds Butter

Description

Tandoori Curry PasteFor The Tandoori Paste, Toast The Cumin And Coriander Seeds In A Frying Pan Until Fragrant. Tip Into A Pestle And Mortar And Grind Into A Powder. Mix In All The Other Ingredients And Stir Until You Have A Smooth Paste. Heat The Oven To

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