Authentic Classic Fish Curry

Authentic Classic Fish Curry

Authentic Classic Fish curry that my Grandmother used to cook for us. Using what ever fish was cheapest at the time.

I’m using wild caught Coley for this one which tastes great, not too dissimilar to Cod but way cheaper.

I bought 1kg chopped into chunky steaks for £9 – what a bargain from my local fishmongers Hodges in Rayner Lane.

I’d also recommend Kingfish too if you can get hold of it.

 Ingredients

• 1kg approx of Fish ( I used Coley cut into thick Steaks in my video)
• 1-2 Tblspoons of Cooking Oil
• 1 Onion finley chopped or whizzed in a blender
• 2 x Tomato – grated or whizzed in a blender
• 1 x Tblspoon of tomato puree
• Chilli/Ginger/garlic paste (Whizz all of the below into a paste)
  • 4-6 fresh green chillies (depends on ow hot your chillies are and how hot you like your curry! My mate Lord Al of Syndey would probably have 10 green chillies!)
  • 6-8 cloves of garlic
  • 1 thumb of ginger

Spices

• teaspoon of fenugreek seeds (optional)
• 2-3 cardamom
• 1 tsp turmeric
• 2-3 tsp’s of Ground coriander and Cumin
• 1 – 2 tsps of salt
• ½ – 1 tsp of red chilli powder
• 1 tsp of Maniben’s Family Garam Masala (add at the end of cooking)
• 2-3 handfuls of Kastoori Methi (Dried fenugreek)
• 2-3 teaspoons of Tamarind Paste
• Large handful of roughly chopped fresh coriander for garnish
• Big Squeeze of Lemon just before serving

 Instructions – How to…

1. Add the oil in large deep non-stick saucepan, with the fenugreek seeds and cardamom for 1-2 mins
2. Add your whizzed onions for 5 mins until browned
3. Add your Chilli, Ginger, Garlic paste & heat for another 4-5 mins, Ensure you keep stirring so it doesn’t burn or stick to the pan.
4. Add the whizzed tomato, tomato puree, and turmeric, grd coriander/cumin and salt. Keep stirring on medium heat for approx 10 – 15 mins. Half way through add the Kastoori Methi. Keep stirring until mixture thickens and you see the oil separate. The base masala paste is now ready and you’ve done the hard work, well done!
5. Add the fish and lay it down into the paste, leave for a couple of mins and then turn over making sure the paste covers all of your fish. Add some. The more you add the more saucy & watery! Your curry will become. I would suggest as guide only add a little at a time so that it doesn’t cover all your fish (no more than half a cup). Cover & heat on a slightly lower heat until for 10 mins and then turn your fish, and cook for another 5-19 mins max. This depends on the what fish you are using and how thick the pieces have been cut.
6. Add your Tamarind paste, some more Kastoori Methi if you would like and your Garam Masala and and stir through be careful not to break up your fish pieces.
7. Leave to stand for 5-10mins,add your fresh chopped coriander, and a good squeeze of lemon

Your Classic Fish masala Curry is ready, served with hot buttered Roti or Naan and a simple fresh onion and tomato salad

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