Hey if cold curry is your thing for breakfast who am I to argue! Personally I never have left overs and I guess that says more about me than anything else, I only mention this as this sauce is left to sit around for “as long as it takes” well four or five hours or longer if you like… overnight is good too. Apart from that little similarity the comparison with take away food ends there!
The dish I offer up here is a fish curry for which I used a firm white fish, Cod in this case but any fish or sea food will thrive in this sauce, which I do have to say is robust and spicy enough for most, you could cut back on the chilli if that is your want, as in this particular case this curry is not and I say again is not traditional other than the spices that are added that are common to the cuisine that is Indian. However this is one very tasty curry that if you take the time with and leave it to stand for hours avoiding the temptation to gobble it down, will result in a taste spectacular try it once and you will be hooked. I am suggesting that preparation and cooking time together with the patient bit in the middle is ok at five hours but brilliant at eight to twelve hours
The sauce should always be made first and allowed to cool to room temperature and left for at least five hours, but use it at two or three if you really must!
My advice is make the sauce then do the marinade then bring the two together in something around five hours, the time invested will I assure you reflect in the taste that is a sweet and sour curry experience for which I make no apologies, so go on head down and cook, I hope you enjoy it!
The LONG LONG Sauce
1tsp brown mustard seeds
1tsp Fennell seeds
.5 tsp peppercorns
3 green cardamom pods
.5 tsp cumin seeds
6 Curry Leaves
1 large Onion chopped
2 Green Chillies deseeded and chopped
2 cloves Garlic Finely chopped
2.5 cm sq Ginger, finely chopped
6 Medium Tomatoes rough chopped
300ml Vegetable Stock
2 tsp Tomato Puree
2 tsp Tamarind puree
2 tsp Jaggery
Salt to taste
3 tsp ground Cashew Nuts
Skin the tomatoes by placing them in boiling water for a few moments, then roughly chop.
To a tablespoon of Coconut oil bought up to temperature in your karahi or heavy based pan you can use ghee if you prefer, add the whole spices, the brown mustard, Fennell seeds, peppercorns, green cardamoms and cumin seeds and fry until the mustard seeds are all a splutter.
Then add the onion and fry until golden brown but not caramelised.
Add the garlic and the ginger and the chillies and cook for a couple of minutes more before adding the turmeric and asafoetida, with a splash of the stock if required to ensure that the spices don’t stick!.
Add the chopped tomatoes and continue to cook until they soften and have passed that raw uncooked stage.
Add as much of the stock as you need to cover all the ingredients bring to the boil and then reduce the heat to a simmer, adding the tomato puree and the Tamarind paste, taste and adjust the seasoning of salt and pepper before finally adding the jaggery, and the cashew nut paste.
I also added a little extra chilli powder here too but the choice is yours when you taste judge it to the as you like it and then leave it alone, all that’s left then is to continue cooking at a simmer for about fifteen minutes whilst ensuring that everything is well mixed before setting aside to cool for as long as you like, but at least until the sauce is at room temperature.
Now to make the marinade
1tbsp level Ghee or coconut oil
75 g diced shallots
1 tsp clove garlic paste
1 teaspoon ground aniseed
1 Dried Red chilli crumbled
1 teaspoon ground cumin
½ teaspoon ground turmeric
.5 tsp garam masala
2 tablespoons lemon juice
Salt and pepper
3 tbsb yoghurt
500gm white fish cut into large bite sized chunks
To a level tbsp. of ghee or coconut oil add the shallots and fry until translucent adding the garlic and frying for a few minute more…..set aside to cool
Add the powdered spices and crumble in the dried red chilli add the lemon juice to the yoghurt and stir well. Add a little salt and pepper to taste, stir in the fried shallots mix well and add to the fish ensuring all the surfaces of the fish are covered in the marinade, refrigerate for a minimum of three hours…..
After you have sat patiently doing the things that patent people do now is the time to bring the two things together
The Final Straight
Pour the sauce into a heavy based pan and heat gently until just below boiling, and then add a large tablespoon of the fish marinade to the sauce do not add the fish yet and continue to heat until the sauce reaches a thick gravy consistency then introduce the fish and ensure that the fillets are completely covered in the sauce increase the heat slightly and bring the sauce up to a gentle simmer cover and cook until the fish is cooked through … serve with whatever you like to eat with a fish curry….