Fish Curry looks so simple but is actually really hard to get right. I can promise you this recipe works.
So many chefs don’t tell you to marinade the fish. Madness! You end up with a delicious spicy sauce and fish that tastes of.. well, just fish. Trust me, a tiny bit of prep will make all the difference.
Also, blending the masala in the pan or in a blender makes the dish look very professional too.
This should serve 4 people. Try it with lemon rice or with roti.
- 1 heaped tsp finely grated ginger
- 1 heaped tsp finely chopped or grated garlic
- 1 tbsp lemon juice
- 1 tsp turmeric
- ½ tsp chilli powder
- ½ tsp salt
- 500g firm white fish, cut into chunks
- 2 tbsps veg oil
- 1 onion, sliced or diced
- 2 green chillies, finely chopped (optional)
- 1 tsp garlic, crushed
- 1/2 to 1 tsp chilli powder
- 1 heaped tsp coriander
- 1 heaped tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 4 tomatoes, chopped
- Gram flour
- Lemon juice
- Coriander leaves, finely chopped
Make a few light cuts in the fish to let the marinade seep in. Combine the marinade ingredients and add the fish. Mix well, ensuring all the fish is covered. Cover and refrigerate for at least 30 mins, but overnight is best.
Heat the oil in the pan, add the onion and brown. Then add the garlic, and if using, the green chillies too. Mix for a few minutes til softened.
Add tomatoes, cook until soft, around 10 mins. Then add the spices, and the salt, and mix for 5 mins.
At this point, add a bit of water to get the desired consistency, about 200 ml or half a mug. Cook on a medium heat for ten minutes, so the spices cook through.
You can also use a hand blender in the pan to smooth out the masala if you wish.
Lightly coat the marinated fish in the gram flour and shallow fry in batches, 5 minutes on each side. When cooked, drain oil off on kitchen paper and add carefully to the masala. Combine.
Add 1 tbsp of lemon juice at the end, scatter the coriander, serve. Wow this is good!