Pakistani Fish Curry, also called Sindhi Fish Curry, is made by marinating pieces of white fish in yoghurt with garlic and spices. Whole spices are then fried, then onion, tomato and chillies added before the fish pieces are cooked. The dish is a popular winter dish and is traditionally cooked using pomfret, but you can use any firm, white fish.
What you need… • 2 Tablespoons oil • 700g firm white fish, cut into bite-sized pieces • 1.5 medium onions, finely chopped • 4 chillies, chopped • coriander leaves, for garnish
How to make it… 1. Combine all the ingredients for the marinade and mix together. Add the fish pieces and leave for 1 hour. 2. Heat the oil to a high heat and fry the cumin seeds and fenugreek seeks for 15 seconds. The seeds should sizzle immediately (you can test the oil is hot enough by trying a cumin seeds). 3. Turn down the heat, add the onion and cook until it has softened (about 5 minutes). 4. Add the chillies and cook for 2 minutes. 5. Add the fish with all the marinade and cook gently until the pieces are all cooked through. Be careful when stirring so you do not break up the fish pieces. 6. Sprinkle a few coriander leaves on top of the dish and serve.
Lagan Ka Murgh is a Hyderabadi dish and drawing on it’s royal history is rich in ingredients and flavour. Pieces of chicken are marinated in yoghurt, garlic, ginger and spices and then added to pastes of onion and toasted almonds.
What you need… • 800g chicken, cut into bite-sized pieces • 1 onion, finely chopped • water as required • 50g sliced almonds, toasted • 4 Tablespoons ghee • 2 bay leaves • 1 teaspoon tomato purée
How to make it… 1. Mix all the marinade ingredients, add the chicken and leave for 4 hours. 2. Heat the ghee in a pan to a medium heat and cook the onions until they brown. Remove and blend to a paste, using water as required. 3. Add the toasted almonds to the blender to create a smooth onion and almond paste. Set aside. 4. Reheat the remaining ghee in the pan the onions were cooked in. Add the bay leaves and fry for 15 seconds. 5. Add the chicken and all the marinade to the pan and cook for 3 minutes. 6. Add the fried onion and almond paste, the tomato paste and cook with a sealed lid until the chicken is fully cooked (about 10–12 minutes). 7. Leave the dish to rest for 5 minutes, then serve.
This Chilli Cabbage and Potato Fry is a simple dish, using just chilli flakes to give it a kick. Cabbage is often overlooked but it makes a great accompaniment to spicy dishes. This is a Mauritian version of a popular Gujerati dish.
What you need… • 3 Tablespoons oil • 1 onion, finely chopped • 1.5 chilli flakes • 2 medium-size potato cut into small 1cm chunks • half a cabbage, shredded • 100ml water (about half a cup) • 1 tomato, finely chopped • salt, to taste
How to make it… 1. Heat the oil to a medium heat and fry the onion for 4 minutes. 2. Add half the chilli flakes and potato and stir fry until the potato chunks are starting to brown (about 3 minutes). 3. Add the cabbage and the water, cover the pan, and cook until the cabbage is soft (about 10 minutes). 4. Add the tomato and salt, mix well, and cook for 3 minutes. 5. Serve, with the rest of the chilli flakes sprinkled on the top.
Fish Vindaye is a popular spicy fish pickle from Mauritius. Fresh tuna is shallow fried, then cut up and added to mixture of garlic, onion, chillies and Vindaye spices, then left to cool and pickle. This is delicious served as a snack with chunks of French baguette.
How to make it… 1. Sprinkle the pepper over the tuna. 2. Heat 5 Tablespoons oil to a medium heat and shallow fry the tuna pieces whole until they are sealed and brown all over (about 5 minutes). Set the tuna aside. 3. Remove the pan from the heat and once it is safe to do so wipe the pan to get rid of the fish residue. 4. Heat the rest of the oil to a low heat then remove the pan from the heat and add the Spice Mix. Stir for 15 seconds (any longer and it’ll get bitter) then add the garlic, chillies and onion, return to a medium heat and cook for 3 minutes. 5. Remove the pan from the heat and allow the mixture to cool. 6. While the mixture is cooling, cut the tuna into 2cm-square chunks 7. Add the mixture, tuna, vinegar and salt, mix together and add to a jar or bowl. 8. Put into the fridge and leave overnight, or up to two weeks, before eating.