500g/18 oz cod or haddock fillets, cut into 5cm/2 in
pieces
90ml/6 tbsp oil
Sauce:
60ml/4 tbsp oil
5ml/1 tsp mustard seeds
1
onion, finely chopped
4
cloves
4
peppercorns
2
bay leaves
1
black cardamom pod
1.5cm/1/2 in cinnamon stick
5nl/1 tsp ground roasted cumin
5nl/1 tsp ground turmeric
2.5ml/1/2 tsp ground red chili
salt
225g/8oz canned tomatoes
150ml/1/4 pt/2/3 cup natural (plain yoghurt
15ml/1 tbsp sugar
200ml/7 fl oz/scant 1 cup water
Garnish:
2.5ml/1/2 tsp garam masala
15ml/1 tbsp chopped fresh coriander
1
small green chili, chopped
Method:
Puree the garlic,
onions, ginger and wine vinegar to a smooth paste in
a blender or food processor. Marinate the fish in
half the paste for 30 minutes. Reserve the other
half for the sauce.
Make the sauce
while the fish is marinating. Heat the oil in a
heavy based pan and fry the mustard seeds until they
start crackling. Add the onion and whole spices and
fry until golden brown.
Mix in the
reserved paste and fry for a few minutes until
golden brown. Stir in the ground spices and salt
then the tomatoes and cook until all the liquid has
been absorbed.
Add the yoghurt
and sugar and cook again until all the liquid has
been absorbed and the oil appears on the surface.
Add the water, bring to the boil and then simmer
over a low heat for 5 minutes.
Meanwhile, heat
the oil and fry the fish over a medium heat for 15
minutes until lightly brown, turning once or twice.
Remove form the pan and place on a serving dish.
Pour the sauce over the fish, sprinkle with the
garnish ingredients and serve hot with chapattis,
rice, dal, raita and a bean and potato dish.
Indian
Food Recipes - Indian Fish Curry Recipe
