“Is this fish tasty in a Curry ?” A question we are frequently asked by customers from Indian ethnicity, who if newly arrived on our shore, are confused with the array of unknown looking species they come across on our fish counter. Those conversations are always interesting and enrich our own fish dinners with new exotic recipe & cooking methods.
Skinless fillets, cut into strips (150/200g per servings)
3 tablespoon vegetable oil
2 onions, finely chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
2 teaspoons curry powder
2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder (adjust to taste)
3 tbsp Spoon of tomato paste
4 tbsp of water
1 tin of coconut milk
Salt to taste
Chopped Coriander and thinly sliced green chili for garnish
Serve with Basmati rice
Place the fish pieces on a plate, sprinkle over a spoon turmeric and salt, mix well to rub and coat the fillets. Set to rest for 10-20 minutes.
In a heavy-based frying pan, add two spoons of oil. Stir fry the onion on medium heat until golden brown and caramelized.
Remove the onions from the pan and scatter them on a plate to help them to crisp while they are cooling.
Return the pan to high heat, add extra oil if needed. Flash fry the fish in batches for 20- 30 seconds before removing them ( do not try to cook them fully, this is just to seal them and firm them up ...
Reduce the heat to medium high. Add the minced garlic and grated ginger. Sauté for a minute until fragrant.
Add all the spice powders (curry powder, turmeric, cumin, coriander, and chili). Stir well to coat the garlic, and ginger with the spices.
Add the tomato paste, the water, cook and stir for a few minutes, before returning the fish pieces and onions to the pan.
Pour the coconut milk in the pan, and mix it in while turning the pieces of fish to coat them with the Curry sauce. Bring to the boil and remove from heat. Check the seasoning, add salt and sugar if needed.
Serve over a basmati rice and sprinkle over some of the chopped coriander leaves and sliced chili.