This is a delicious, creamy fish curry, with gentle Indian flavours and it is very easy to cook. I have used Salmon here but you can use any firm fish you like. I often make it with fillets of Vietnamese fish Pangasius Pangasius common name basa. It is quite easy to make, so give it a try. Enjoy! Serves 6-8
Ingredients
| • | 1 kg. or 2 lb. fresh salmon or other firm fish, boneless fillets, |
| • | Marinade |
| • | 2 cloves of garlic, peeled and crushed well |
| • | 1/2 level tsp. turmeric powder |
| • | 2-3 tbs. lemon juice |
| • | For the Curry |
| • | 2 medium or 250-300 gm. onions, peeled and roughly chopped |
| • | 2-3 cloves garlic, peeled |
| • | 1 inch piece of ginger peeled and roughly chopped |
| • | 3-4 tbs. oil |
| • | 1 level tsp. black mustard seeds (rai) |
| • | 12-15 curry leaves or meetha neem patte (not bay leaves) |
| • | 2 dry red chillies, broken up into halves |
| • | 1 level tsp. turmeric powder |
| • | 2 tsp. coriander powder |
| • | 1 level tsp. chilli powder, adjust to taste |
| • | 1 tsp. cumin powder |
| • | 1 1/2-2 level tsp. salt, adjust to taste. It is better to start with less and add more if necessary |
| • | 2 level tbs. whole grain made mustard like Coleman’s |
| • | 1 cup thick yoghurt |
| • | 3 cups water |
| • | 2-3 tbs. cream coconut powder (sold in packets). You can used tinned creamed coconut. The amount is a rough guide only, taste and adjust it to your taste. |
| • | 1 tsp. Garam Masala |
| • | A handful or coriander leaves, chopped finely (optional) |
Instructions
| 1. | Cut each fish fillet into 2 1/2 inch or 6-7 cm. portions. Marinate in garlic, turmeric and lemon juice mix. |
| 2. | Place onions, ginger, garlic in a food processor and grind to a paste. |
| 3. | Heat oil in a heavy bottomed pan. Add mustard seeds. When they begin to splutter, add curry leaves and whole chillies. Stir for 5-10 seconds. Mustard seeds jump a lot, so you may like to cover the pan while they are spluttering. |
| 4. | Add and fry the onion, ginger, garlic mix, until oil separates and it looks light brown. |
| 5. | Add turmeric, coriander, cumin and chilli powder and salt. Stir fry for a few seconds. Add 2 tbs. water and stir fry until oil separates. This helps to cook onions etc. through. |
| 6. | Add yoghurt and mustard and stir fry for a minute or two, until oil separates from the mass. |
| 7. | Add water, bring to boil. Add fish pieces and simmer for no more than 5 minutes. Fish should not be over cooked, it will break up and not taste as good. |
| 8. | Add the coconut cream. Simmer for another minute. Turn heat off, add garam masala and leave covered. |
| 9. | Serve garnished with coriander leaves, with freshly Boiled Rice. |
Notes
| • | You can cook chicken pieces or prawns in the same spice mix. If cooking chicken, brown the pieces first in a little hot oil. |