Tag Archives: fish curry

Sweet and Sour Mixed Fish Curry

Standard

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

————

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

————

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

Fish curry of the sitting Patiently kind!

Standard

SAM_3414  SAM_3416This recipe springs from all of those hung over individuals who tell me that take away curries taste better the morning after.

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

…………………………….SAM_3409

1 large Onion chopped

2 Green Chillies deseeded and chopped

2 cloves Garlic Finely chopped

2.5 cm sq Ginger, finely chopped

1tsp Turmeric

.5tsp Asafoetida

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

Getting saucey

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

SAM_3413

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

Marinade Patiently

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….SAM_3415

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

Standard

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

Salmon and King Prawn Pathia .. Go on spoil the one you love!

Image

 SAM_2969 First things first this isn’t a budget recipe and therefore not one for the kids, Prawns and Salmon are not cheap where I come from, but the food police tell me the Salmon is good for me lots of Omega 5 whatever that is brain stuff I’m reliably informed. Fish wherever you buy it these days is not a cheaper option than meat that’s for sure but for those of us of a pescatorial persuasion such as I and Mrs Demonology, fish is the protein of choice.

This is a fantastic recipe none the less, delicious and as such one that should be reserved for the one that you love most in the world, they whoever they may be will not fail to be impressed by how deep the sauce flavouring is; so full of flavours and textures that bring the mouth alive in an explosion of curryness……., and further you will win never ending praise for your cooking prowess……… men take note, score big points with this one:)

Although the spicing ingredients are fairly complex it isn’t a tricky dish to cook, but as with all good recipes all you really need to do is ensure that you have assembled the ingredients before you light the stove; and just in case you thought there was a mistake there is no ginger in this recipe all the heat comes from the chillies and to be honest it’s hot and spicy enough enough with a  sauce  on the thick side, sourness coming from the tamarind, and a sweetness from the Jaggery just for good measure. Get those flavours how you like it and “POW” a fantastic dish and taste sensation for sure. Honestly though it may sound complex but its not…….

This dish serves 2 persons….

Whats in it

12 good sized raw Prawns peeled and deveined

2 Salmon steaks

2 tsp Tamarind pulp

4 green Chillies de-seeded and rough chopped

4 plump Garlic cloves rough chopped

1 tsp Cumin seeds

50ml (2 Fl oz ) veg oil

2large Onions Finely Chopped

0.5 tsp Cumin Powder

0.5 tsp Coriander Powder

1 tsp Red Chilli powderSAM_2962

1 Tsp Garam masala

0.5 tsp Turmeric powder

Small tin chopped Tomatoes( 200gm ish)

1 Heaped teaspoon Jaggery/ or brown Sugar

200ml fish stock

10 curry leaves

A drizzle of yoghurt to finish

Salt to taste

The How to

The first job here is to deseed the green chilles, and grind them together into a paste with the 4 garlic cloves and the cumin seeds…..SAM_2959

Heat the oil in your chosen pan and fry the onions until they are a nice golden brown colour at that point add the garlic, chilli paste, and fry off for a further couple of minutes…

At this point it is safe to add all those spices the cumin , coriander, red chilli, garam masala, and turmeric powders, and stir constantly for about a minute, you might need to add a drizzle of water here too just to stop the spices catching on the pan, then add the chopped tomatoes and cook on a low to medium heat for about 5 minutes, stirring from time to time…..

Add half the tamarind , all the jaggery/brown sugar and the curry leaves, and salt to taste…. Now you need to bring your palate into play and balance the dish to how you like it!

Add more tamarind if you think it needs more sour, or sugar/ Jaggery for the sweet, be carefull though and remember sometimes less is more. Don’t add anymore salt for the moment as the fish stock may well bring some saltiness to the recipe.

Add the fish stock in small amounts and simmer your finished sauce for about 5 minutes or until the sauce reduces to a consistency that in your opinion is little wetter than you would serve it at,  but wet enough to cook the fish through bearing in mind that you have about 10 to 15  minutes of cooking time left…

At this point add the Salmon SAM_2966cover and cook for about 8 minutes on a simmer level of cooking, if it is a little dry during the cooking of the fish you can add a little more stock, coating the salmon flesh with the sauce, then  turn the salmon over after the eight minutes and cook for a further five minutes or until the salmon is cooked and flaking nicely, adding the prawns about 4 minutes before you serve , remember that the prawnsSAM_2967

literally need no more than a couple of minutes so these should be added at the very end, the sauce should be nice and thick and unctuous when the ready to serve, finally add a little more salt if you thinks it needs it.

Add a drizzle of yoghurt when its on the plate and serve with rice Naans or traditionally Daal, whatever you like……SAM_2970Enjoy!