In tow with Mrs Demonology round the local supermarket is never my chosen pastime, for my part I would have it delivered but Mrs Demonology is very particular preferring to inspect, feel and caress all that is natural that we purchase on our weekly expedition to spend. spend. spend. That said whilst on this recent sojourn I espied a pack of fish made up of Salmon, and some various white fish, and finished off with some of that strange yellow smoked fish assembled by the supermarket for a Fish Pie, a dish I enjoy very much but also very useful to those intent on the Fish Curry front just add a few prawns and bingo away you go!
This recipe is my own and one that I really enjoy making as it takes no time and can be made and left to stand, which in my opinion does much to improve it. My best advice is make the curry sauce, set aside then marinade the fish for about four hours then cook the final dish for your tea or supper. Its like it says on the label sweet and sour and for this I use Jaggery for the sweet. I love Jaggery its a very rough unrefined sugar that has a rich sweet caramel taste, if you cant get your hands on it Demerara sugar will do just as well but you may need a little more. The Tamarind comes in a jar and can be found on the shelf of the local supermarket or from your favourite Indian supplier for sure!
The What’s in it
1 tbsp. Ghee
12 Curry leaves
1tsp Fenugreek whole
1tsp Coriander whole
1tsp whole Black Peppercorns
1tsp Aniseed whole
1 red Onions
1 tsp Turmeric
3 green Chillies chopped & Deseeded
2 cloves Garlic
1 inch Ginger
3 Tomtoes chopped
2 cup(1/2Pint) Fish stock
165 ml Coconut milk
2 tsp Jaggery
1 tsp Tamarind
1/2 tsp red Chilli Powder
1 tablespoon Garam masala
Place the fish and Prawns in the fridge soaking up the marinade for about 4 hours, or longer
2 tbsp. Lime juice
1tsp Ground Aniseed
The How To
Heat the ghee and add the Curry leaves, fenugreek, Coriander, peppercorns, cook for a minute or so then add the onions.
Cook the onions long and slowly on a low to medium flame. I cant say it often enough take your times with the onions they are the vital ingredient and the base for much that follows.
After a good fifteen to twenty minutes and the onion is golden brown add the chilli, garlic, ginger, and cook through for another five minutes or so.
Remember that once you add the Garlic and ginger the onions will not brown any more and it is this onion colour that will reflect in the final dish, so have patience.
Add the Turmeric and Tomatoes and continue to cook through until the moisture has cooked out, at this point you can add the fish stock, a good indicator of this is that the turmeric will be catching on the bottom of the pan
Once you add the stock the Peppercorns will float to the surface and I like to remove them picking them up with a fork an exercise that goes a long way to prove patience is a virtue!…..
Bring everything back to the boil and then stir in the Coconut milk, Jaggery, and Tamarind and allow to reduce to a thick gravy, taste and adjust the seasoning adding the extra Chilli powder Garam Masala and Salt as you feel.
At this point I cover and set it aside make the marinade have a beer, wime fruit juice or just kick back for four hours or so, however if you have made the marinade drain the fish and prawns from the marinade and add to a hot sauce and cook the fish through this shouldn’t take more than 5 to 10 minutes before its ready to serve with whatever you fancy, Naans for me!