Fish Curry
You can use many kinds of fish for this dish, including monkfish, prawns or salmon. We chose our Scottish Hake Supremes which works very well and is firm enough to hold its shape when turning over in the pan. Carefully skin the fillets before you start cooking, or instruct us to when you place your order. Be careful to fully grind the seeds using a mortar and pestle or seed grinder. The flavours are fresh and delicious, and with not too much oil, it’s healthy too!
Prep: 15 mins
Cook: 20 mins
Serves 2
Ingredients
• 2 x Caught & Delivered Scottish Hake Supremes, defrosted
• 4 tbsp vegetable oil
• 1 tbsp coriander seeds
• ½ tsp fennel seeds
• 1 red chillies, deseeded and finely chopped
• 1 large onion, sliced
• 1 tbsp tamarind pulp (available in Bart’s range, from supermarkets)
• ½ tsp mustard seeds
• 10-12 fresh or dried curry leaves (Waitrose stocks the dried variety)
• 2 small green chillies, deseeded and roughly cut up
• 2 garlic cloves, sliced
• 1/4 tsp ground turmeric
• ½ tsp sugar
Method
1. Heat half the vegetable oil (2 tbsp) in a frying pan (that has a lid) over a medium heat. Add the coriander seeds, fennel seeds and chopped red chillies. Sauté for a couple of minutes. When the chillies have softened slightly, add the sliced onion. Fry, stirring constantly, for about 5 minutes, until the onion is softened. Set aside this spice mixture to allow to cool.
2. Then purée the cooled spice mixture in a blender or a food processor with the tamarind pulp, adding a little water to loosen the mixture, if necessary. Set aside.
3. In another frying pan, heat the remaining 2 tablespoons vegetable oil. Add the mustard seeds and cook until they pop, then stir in the curry leaves, green chillies, garlic and turmeric. Mix in the spice purée and stir well. Pour in 50ml water to make a sauce consistency, season with a little salt to taste, then add the sugar. Bring the mixture to a simmer for 5 minutes.
4.Now add the fish fillets to the sauce and cook with the lid on for a further 8-10 minutes over a medium heat until the fish is cooked through. Add a splash of water if the sauce looks to be doing out. Lift the fish into warmed bowls. Give the sauce a final stir, pour over the fish and serve with basmati plain rice.
