Simple North Indian fish curry

Simple North Indian fish curry

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

This curry is full-flavoured, tangy and spicy – a curry made for Indians. It is unadulterated and unapologetic. Those who like their Indian food mild need not bother with this dish. It isn’t that it is too hot but it is fisherman’s food straight from the village, with no onions to sweeten it and no cream or coconut to tame it. The ultimate, authentic peasant food.

Ingredients

Quantity Ingredient
3 tablespoons vegetable oil
1/4 teaspoon fenugreek seeds
4 medium cooking tomatoes, pureed
3/4 teaspoon turmeric
1/2-3/4 teaspoon red chilli powder, or to taste
1/2 teaspoon garam masala
2 handfuls fresh coriander stalks and leaves, roughly chopped
600g any firm white fish steaks
400ml water

Masala

Quantity Ingredient
25g garlic, peeled
4g fresh ginger, peeled
3/4 teaspoon cumin powder
1/2 teaspoon black pepper
1/2 teaspoon mustard seeds, ground
1 tablespoon coriander powder
salt, to taste
40ml water

Method

  1. Blend the masala ingredients together to make a fine paste.
  2. Heat the oil in a large saucepan and fry the fenugreek seeds for 10 seconds. Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan. 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.
  3. Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, then 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.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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