Tuesday, 12 July 2011

Fish curry North Indian style

3 tbsp vegetable oil
¼ tsp fenugreek seeds
4 medium cooking tomatoes, puréed
¾ tsp turmeric
½ - ¾ tsp red chilli powder, or to taste
½ tsp garam masala
2 handfuls of fresh coriander stalks and leaves, roughly chopped
600g any firm white fish stakes
400ml water
25g garlic (approximately 9 large cloves), peeled
4g fresh ginger, peeled
¾ tsp cumin powder
½ tsp black pepper
½ tsp mustard seeds, ground
1 tbsp coriander powder
salt, to taste
40ml water
1 Blend the masala ingredients together to make a fine paste.
2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.
3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.
4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.
5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.
Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.

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