Fragrant Bombay Fish Curry

Fragrant Bombay Fish Curry
 
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This recipe was uploaded
by Mango Ginger

 
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Ingredients

Ingredients
Method
 
  • 800g white fish fillets (I used flounder but cod, haddock, or barracuda would do)
  • 300ml Coconut milk
  • 1 small onion
  • 1 tbsp brown sugar
  • For the paste:
  • ½ tsp turmeric
  • ½ tsp cloves
  • ½ tsp cinnamon
  • ½ tsp paprika
  • 2 garlic cloves
  • 1 inch knob ginger
  • 3 small green chillies
  • 1.5 tbsp tamarind paste
  • 3 tbsp oil
  • Small bunch fresh coriander to garnish
  • Basmati rice to serve
1. Start by making the paste. In a pan dry roast the dry spices (the first 5 paste ingredients) for about 2-3 minutes, stirring constantly until they smell fragrant. Grind all the spices in a grinder or mortar and pestle.
2. Cut the fish into large chunks about 2 inches long, remove any bones and place in a dish. Coat the fish with about half of the paste and rub it in evenly using your fingers. Cover and leave to marinate in the fridge for at least 30 minutes.
3. If you are serving with rice, put the rice on as you are taking the fish out of the fridge so it will be ready at the same time as the fish.
4. Once the fish has marinated, heat a little oil in a pan and fry the pieces in batches so gently browned – about 30 seconds on each side.
5. Remove the fish pieces from the pan once browned, and set aside on a plate.
6. Finely chop the onion and fry in the same pan used for the fish, adding a drop more oil if needed for about 2 minutes until lightly browned. Add the remaining paste and then the coconut milk and the sugar and cook for 5 minutes, stirring occasionally.
7. Gently add the fish, making sure all the pieces are covered with the sauce. Cook on a medium heat for about 5 minutes until the fish is flaky but not tough.
8. Sprinkle with freshly chopped coriander to garnish and serve with basmati rice.

Fragrant Bombay Fish Curry

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This recipe was uploaded by Mango Ginger

 
 
The latest Asian Fusion recipe from Mango Ginger: www.mango-ginger.blogspot.com

There is something magical about this dish. It’s light but so fragrant – the cinnamon and cloves are powerful and make it taste of lands far far away. The tamarind gives a bit of a punch and the coconut mellows everything out. I would be proud to serve this at any dinner party.

Time: 30 mins + 30 mins marinating time
Rating: A little effort for the paste, the rest is super easy
Serves: 4

Method


1. Start by making the paste. In a pan dry roast the dry spices (the first 5 paste ingredients) for about 2-3 minutes, stirring constantly until they smell fragrant. Grind all the spices in a grinder or mortar and pestle.
2. Cut the fish into large chunks about 2 inches long, remove any bones and place in a dish. Coat the fish with about half of the paste and rub it in evenly using your fingers. Cover and leave to marinate in the fridge for at least 30 minutes.
3. If you are serving with rice, put the rice on as you are taking the fish out of the fridge so it will be ready at the same time as the fish.
4. Once the fish has marinated, heat a little oil in a pan and fry the pieces in batches so gently browned – about 30 seconds on each side.
5. Remove the fish pieces from the pan once browned, and set aside on a plate.
6. Finely chop the onion and fry in the same pan used for the fish, adding a drop more oil if needed for about 2 minutes until lightly browned. Add the remaining paste and then the coconut milk and the sugar and cook for 5 minutes, stirring occasionally.
7. Gently add the fish, making sure all the pieces are covered with the sauce. Cook on a medium heat for about 5 minutes until the fish is flaky but not tough.
8. Sprinkle with freshly chopped coriander to garnish and serve with basmati rice.
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