GUNPOWDER CEVICHE
SERVES 2
240g super fresh fish (cod, tuna, salmon, bass or bream), pin boned Juice of 1 lime and wedges, to serve Pinch of salt
⅓ cucumber, peeled
8 ripe cherry tomatoes, quartered
1 small red onion, finely sliced
Coriander, chopped
FOR THE GUNPOWDER
3 tsp sesame seeds
8 fresh curry leaves
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp brown mustard seeds
8 dried whole Kashmiri chillies (mild heat), stalks removed
1 tbsp vegetable oil
60g dried channa dhal (yellow lentils)
1 tsp sea salt
¼ tsp ground turmeric
¼ tsp amchoor (dried mango powder)
½ tsp coarsely ground black pepper
■ First prepare the gunpowder. Put the sesame seeds, curry leaves and all the whole spices in a frying pan. Dry-toast for 4-5 minutes over a medium heat, gently swirling the pan. When the
