Tag Archives: cod

Sweet and Sour Mixed Fish Curry

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SAM_3467 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

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The Marinade

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

1tsp Amchoor

1tsp salt

Fish

Prawns

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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!SAM_3466

Cookin wid the Green stuff…..Curry in a hurry!

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SAM_3387 A lot of what goes on in Indian food is quite complex and sometimes more than a little fiddly, meaning that preparing something tasty and fast is a non starter well that’s what you might think but that is simply not true one of the great gems to have in your fridge is a green Masala  a preparation that is exactly what it says on the label and one that that will allows you to create the highly edible very quickly.

I have touched upon the Daag in previous articles being that staple of the restaurant, well this will do the same job for those busy people wanting curry in a hurry this is a similar preparation that is perhaps even quicker as this takes less time to prepare and will keep for several weeks in the fridge. there are a fairly large number of chillies in this and yep it has a kick like a mule if you use too much, you can experiment but remember the mantra less is more and add the paste to the level you like… let me present something to you that you won’t find in the resaraunt but you will find in most hard pressed Indian cooks fridge, and more importantly if kept in an air tight container with the addition of  vinegar the green will keep for several weeks…..

Green Masala paste……SAM_3383

Fresh Coriander leaves: 1 small bunchSAM_3384
Mint leaves: a few
Ginger:.1 inch piece
Garlic: 5 large cloves
Green chillies: 4
Pepper corns: 1tsp
Cumin seeds: 2 tsps
Coriander seeds: 2 tsps
Cinnamon: 2 inch piece
Cloves: 5 nos.
Turmeric powder: 1/2 tsp


Method:
1. Wash coriander leaves and take off leaves. Dry well on a clean cloth.
2. Clean and mince finely both the  ginger and garlic.
3. Remove stems of green chillies.
4. Grind all the ingredients to a fine paste using a little water. Green masala is ready for use .SAM_3385
5. For a larger quantity (if bottling) multiply all the recipe ingredients ( X5/X10 times) . Prepare as above Steps 1-3. Grind in a diluted solution of vinegar (2 tbsps concentrated vinegar in a cup of water). Use  diluted vinegar as required to make a thick paste)

Having got your green paste together sitting in the fridge and staring at you wondering what its future will be. That moment arrives when there is that knock at the door and friendly forces come into land, and as you must always do in situations such as this; feed the strangers with something hale and hearty.

You don’t have all night , you don’t even have an hour but you do have the Green Masala paste, a little white fish, an onion, and a few prawns, a small tin of coconut milk, and a fish stock cube in 250ml of warm water, and with those few simple ingredients bring on the

Green seafood curry

Chop the onion nice and fine and fry it until its just starting to go towards the brown, stir in two Tablespoons (which is just about what you will have made if you followed the above paste recipe) into the onions, keep stirring for about a minute and add a little fish stock if needed to keep things from sticking, once the paste is mixed through the onions and looks like it belongs add the rest of the stock, and the coconut milk; bring the sauce to the boil, reduce the heat to a simmer and reduce the sauce for about ten minutes. Then add the fish, turn up the heat bringing it to the boil, throw in the prawns cover and remove from the heat and allow it to stand for a few minutes. Then serve, result very happy guestsSAM_3388