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Hairy Bikers Masala fish curry with chutney

  • 4servings

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 thick white fish fillets (monkfish, haddock, hake, cod or something similar)

  2. 3tbsp (about 1 small pot) natural yoghurt

  3. 2tsp garam masala

  4. 1tsp black mustard seeds

  5. 1tsp ground coriander

  6. 1tsp ground cumin

  7. tsp chilli powder

  8. 6 cardamom pods, bruised (i.e. gently bashed with a rolling pin or in a pestle and mortar)

  9. tsp salt

  10. 1tbsp vegetable oil

  11. 1 onion, finely chopped

  12. Thumb-sized piece of ginger, cut chunky

  13. 6 cloves of garlic, finely chopped

  14. 1 green chilli, chopped

  15. 10 curry leaves

  16. 1 1/2tbsp desiccated coconut

  17. 400g tin of tomatoes

  18. 2tsp sugar

  19. 2tsp balsamic vinegar

Instructions Jump to Ingredients ↑

  1. First, wash the fish and blot dry.

  2. In a mixing bowl, mix together the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom and the salt. Add the fish, coat with the marinade and leave for about an hour.

  3. While the fish is marinating, make the chutney. In a saucepan, heat the oil, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes until the coconut has browned.

  4. Add the tomatoes, sugar and balsamic vinegar and simmer, uncovered, for about 20 to 30 mins until the chutney has reduced to a thick, sticky goo.

  5. In a frying pan, heat the tablespoon of vegetable oil. When hot, shake off the excess marinade from the fish and fry for 3 to 5 mins on each side until golden.

  6. Top the fish with the warm chutney and enjoy!

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