Do Piyaza with Coley (Small)
We used coley in this recipe for its firm white flakes, this fish holds it’s texture well in a curry - (we recommend leaving the skin on to help hold the chunks together); it’s also pretty inexpensive which makes it the ideal weeknight meal!
Empty the contents of the Curry Pack into a dry, hot pan and toast the seeds for a couple of minutes.
Add the water (we’ve suggested 200ml to make a slightly thinner sauce). Simmer for 5 minutes.
Whilst the sauce simmers, cut the coley (or another firm white fish) into large chunks.
Add your fish, tomatoes and onion at the same time and cook gently for 6 - 8 minutes until the fish is cooked.
Adjust salt to taste and garnish with coriander leaves and yoghurt (optional).