Seafood Recipes - Fish Curry

Ingredients

• 4 large garlic cloves

• 2 onions, cut into chunks

• 2.5cm/1 in ginger root, chopped

• 50ml/2 fl oz/3 1/2 fl oz wine vinegar

• 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

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Method:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.