I know I’m not alone as someone who eats very little meat, loves fish and suffers with a lack of not enough recipes that feature a different fish taste. However this dish hits the spot offering a curry that is rich with the flavour of onions fried in a caramel oil giving the whole dish a sweetness that I have not experienced anywhere else. This sweetness balances a citrus note with the Tuna being marinated in lemon juice and turmeric, and then fried creating something sumptuous and rich in Indian flavouring.
The sauce or gravy is unctuous and based around those wonderful onions and tomatoes. I have used Tuna in my dish but Monkfish or any firm fleshed fish will do a fine job…
This is also my first offering from Bengal that area in the Northeast of the Indian subcontinent; today it is split as West Bengal and Bangladesh and its food offerings reflect its coastal regions and Mangrove swamps where the Bengal tigers roam free. This is a truly smashing curry and one that is high up there for me in the popularity stakes easy to cook and prepare and delivering in all the mighty oceans that float my curry boat!
The Whats in IT
Serves 3 hungry mouths…….
Prep and cooking time about an hour!
675 gm Tuna or Monkfish
2tbsp lemon juice
40gm plain flour
.25 tsp ground black pepper
4 tbsp vegetable oil
2 tsp jaggery
1 Large Red onion finely Chopped
1tbsp grated fresh ginger
1 tbsp fresh garlic
1tsp Ground coriander
.5 tsp chilli powder
1 small tin chopped tomatoes
300 ml fish stock
2 tbsp fresh coriander
The How To
Cut the fish into 3 inch pieces and place in large bowl
Add the lemon juice and sprinkle with half the salt and half the turmeric
Leave to marinade for between 15 and 30 minutes
Pour enough oil into a frying pan to cover it to a depth of half an inch and heat over a medium heat
Add to the oil and fry until browned on both sides and a light crust has formed, being careful not to overcook the fish
Set aside to drain on kitchen roll
Heat 4 tbsp of oil or ghee in a karahi to a high temperature but not smoking
Add the jaggery/sugar and allow it to caramelise, you can recognise this by the wonderful toffee smell
As soon as this happen add the onions , ginger and garlic and fry for about seven or eight minutes or until the onions begin to brown, remembering to stir constantly for an even cook
Add the ground coriander, chilli powder, and the remaining turmeric.
Fry off for about 30 seconds and then add the tomatoes….
Cook this until the tomatoes are well cooked through and the oil begins to separate out , remembering to stir constantly
Add some of the fish stock and bring to the boil and reduce to a thick gravy, continue doing this until all of the stock has been used add salt to taste
then carefully add the fried fish simmer for a minute and then turn off the heat and leave to stand for a further minute or two then serve, the fish should be heated through but not overcooked!