Heat the oil
in a large, deep sided frying pan and fry the cumin seeds for 2 minutes
until they begin to splutter. Add the onion, red pepper, garlic, chopped
chilies and bay leaves and fry the mixture for 5-7 minutes until the
onions have browned.
Add the salt,
ground cumin, ground coriander and chili powder and cook for 3-4
minutes. Stir in the tomatoes, potatoes and fish stock. Bring to the
boil and then allow to simmer for a further 10 minutes. Add the fish,
then cover and leave to simmer for 10 more minutes or until the fish is
tender. Serve the stew with chappatis.
A fresh dish
made with potatoes, peppers and traditional Indian spices.
