Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 15 ingredients for grocery delivery
Step 1
For tomato-chilli pickle, simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced (8-10 minutes), cool then blend with garlic, chilli and ginger in a food processor until smooth. Heat oil in a saucepan over medium heat, add ground spices and fry until fragrant (20-30 seconds), then stir in chilli paste and tomatoes. Simmer over low-medium heat, stirring occasionally, until tomato breaks down (45-50 minutes). Add brown sugar and 1 tbsp sea salt, simmer for another 5 minutes, then check seasoning and adjust if necessary. Transfer to a container, cool, cover and refrigerate until required. Makes about 500ml. Pickle will keep for a month.
Step 2
Combine oil, chilli, ½ tsp freshly ground black pepper and 2 tsp sea salt in a bowl, then coat fish with spiced oil. Heat a large frying pan over medium-high heat, add fish skin-side down and fry until skin is crisp (3-3½ minutes), turn and cook until fish is just cooked through (2 minutes).
Step 3
To serve, spread 1 tbsp yoghurt on the centre of each plate, top with fish, tomato-chilli pickle and fried curry leaves, and serve hot.