White Fish & Potatoes in Fenugreek & Cilantro Sauce

Ingredients:
2 pounds White Fish (I like a fish called Lake Superior White Fish)
2 Potatoes
Fresh Fenugreek (Methi Leaves) - 1 bunch
Cilantro -1 bunch
6 to 8 garlic cloves
1 chili
2 tomatoes or half a can
Onions
Corn starch
Patak brand Vindaloo Paste
Cumin Powder
Coriander Powder
Turmeric Powder
Salt to taste
Vegetarian or chicken stock

Recipe:
Saute the sliced onions and garlic. Add the tomatoes and 4 cups of water. Add 1 chili, 1 tsp turmeric powder, 1 to 2 tsp of cumin and coriander powder and salt and 1 tsp of the vegetarian or chicken stock. Chop the fenugreek and cilantro and add to the pan.  Add 2 to 3 teaspoon of Patak's Vindaloo paste to the mixture. Wash potatoes well and cut up into small 1" size pieces (you can leave the skin on). Add the potatoes to the gravy and let it cook for about 15 mins until potatoes are almost cooked.  Add the pieces of fish. Let it all simmer.  At the end you can add a little corn starch and water mixture to thicken the gravy. Serve on a bed of rice with fresh salad.

Enjoy your meal, Douzo Meshiagare (Japanese), Sihk faahn (Cantonese - Eat), Buon Appetito (Italian), Afiyet Olsun (Turkish), Smacznego (Polish) and of course Bon Appetit!