A delicious dish that is often overlooked by many diners in Indian restaurants, a classic Fish Curry is a simple dish to make. Fry up some firm, white fish, take a good serving of your Base Curry Sauce, add a bit of garlic and a sprinkle of spice for a great medium-strength curry. Garnish with fresh coriander.
What you need… • 800g of any firm, white fish, cut into bite-sized pieces • 2 Tablespoons ghee • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) • 1 teaspoon garam masala • Salt to taste
Marinade • 1 teaspoon turmeric powder • 0.5 teaspoon salt • pinch black pepper
How to make it… 1. Dry all the pieces of fish. Mix all the Marinade ingredients and coat all the pieces of fish. Set aside. 2. Heat 1 Tablespoon of ghee to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 3. Add the fish and fry until all the pieces are sealed (about 4 minutes). Set aside. 4. Add the rest of the ghee and when hot add the garlic paste and cook for 1 minute. 5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 7. Add the garam masala, salt and coriander stems and cook for 5 minutes. Add a little water if needed. 8. Add the fish pieces until all the pieces are cooked. 9. Serve, garnished with the coriander leaves.