East Indian sweet and sour fish curry
( SERVES 4 )

NZ Woman's Weekly 29/8/2009

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600 g	Fish steaks
2 tbsp	Oil
1 tbsp	Root ginger
½ tsp	Chilli powder
1 tsp	Tumeric
1	Lemon
1 tbsp	Fennel seeds
1	Onion
2½ cups	Tomato juice
227 g	Bamboo shoots, (one can, drained)
½ tsp	Salt
2	Kaffir lime leaves
2 to serve	Limes

Place fish (broadbill or hapuka) in a shallow ceramic dish. Mix oil, grated ginger, chilli, turmeric, lemon juice and rind, then rub over fish. Marinate for 30 minutes.
Heat a non-stick 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 the finely sliced onion and cook gently until softened and golden brown. Add tomato juice, bamboo shoots, salt and lime leaves and bring to the boil.
Return fish steaks to the pan and simmer for 8 to 10 minutes until tender. Season and serve with lime halves to squeeze over.

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