CH43 Fish Dishes

The Art of Fish Curry

FISH

1. Curried fish with fish stock

2. Curried fish with sauce

3. Fried curried fish 

 SHELLFISH

4. Prawn curry

FISH

1. CURRIED FISH WITH FISH STOCK (MACHHA KO TARKARI MACHHAKO STOCK SANGA)

10 PORTIONS

Ingredients

Fish (headed and gutted)                              1 kg

Onions                                                             75 g

Tomatoes                                                        100 g

Garlic                                                            4 cloves

Oil                                                                   125 ml

Turmeric                                                        10 g

Cinnamon powder                                       10 g

Clove powder                                                10 g

Fresh Masala                                                 25 g

Ginger powder                                              10 g

Fish stock                                                     500 ml

Coriander                                                      25 g

Method

1. Cut the fish into 100 g steaks and wash.

2. Peel and finely chop the onions and chop the coriander.

3. Peel and grind the garlic and ginger to a smooth paste.

4. Cut the tomatoes into concasse.

5. Heat the oil to a blue haze. Deep fry the fish until brown and firm on the outside. Remove from the oil and allow to drain.

6. Reheat the oil to a blue haze, add the onion, garlic and ginger paste and fry until the onions are soft and golden brown.

7. Add the cloves, cinnamon, turmeric, cardamon and salt and cook for 2 minutes then add tomatoes and masala and cook for a further 5 minutes.

8. Add half the stock and the fish and cook for 5 minutes. Adjust the seasoning and consistency adding more stock if necessary.

9. Arrange the fish on a heated serving dish, pour the sauce over and garnish with chopped coriander.

2. CURRIED FISH WITH SAUCE (MACHHA KO TARKARI SAUCE SANGE)

10 PORTIONS

Ingredients

Fish (headed and gutted)                              1 kg

Onions                                                            200 g

Green chilli                                                       1

Mustard powder                                            20 g

Tamarind pulp                                                5 g

Oil                                                                  125 ml

Sugar                                                                5 g

Fresh Masala                                                 20 g

Salt

Method

1. Cut the fish into 100 g steaks.

2. Peel and finely chop the onions and chop the green chilli.

3. Soak the tamarind in 125 ml of hot water for 15 minutes then squeeze to extract the juice. Mix the sugar with the tamarind juice.

4. Heat the oil to a blue haze, add the onions and fry to a golden brown.

5. Add the fresh masala and fry over a low heat for 10 minutes. Add the mustard powder.

6. Add the tamarind juice, salt and fish, cover and simmer until the fish is cooked and the sauce has thickened.

7. Arrange the fish on a heated serving dish, pour the sauce over and serve.

3. FRIED CURRIED FISH (BHUTEKO MACHHA KO TARKARI)

10 PORTIONS

Ingredients

Fish (headed and gutted)                              1 kg

Onions                                                            200 g

Tomatoes                                                        200 g

Oil                                                                    125 ml

Garlic                                                             2 cloves

Ginger powder                                                10 g

Fresh Masala                                                   25 g

Coriander                                                         25 g

Salt

Method

1. Cut the tomatoes into concasse. Wash and finely chop the coriander.

2. Peel and grind the onions, garlic and ginger to a smooth paste.

3. Cut the fish into 100 g steaks, sprinkle with masala.

4. Heat the oil to a blue haze and fry the fish steaks to a golden brown. Remove the fish from the oil and keep warm.

5. Reheat the oil to a blue haze, add the onion paste, fry for 4 minutes, add the tomatoes and salt and fry for a further 5 minutes.

6. Return the fish to the pan and cook over a low heat until the fish is cooked and the liquid has boiled away.

7. Place the fish steaks on a heated serving dish, garnish with chopped coriander and serve.

SHELLFISH

4. PRAWN CURRY (JHINGE MACHHA KO TARKARI)

10 PORTIONS

Ingredients

Prawns (peeled)                                            800 g

Onions                                                            100 g

Coconut milk                                                625 ml

White vinegar                                                50 ml

Ginger                                                              25 g

Garlic                                                            4 cloves

Oil                                                                    125 ml

Turmeric                                                          20 g

Cumin powder                                                10 g

Cayenne pepper                                              5 g

Black pepper                                                    5 g

Coriander                                                        25 g

Coriander powder                                          10 g

Salt

Method

1. Peel and finely chop the onions, ginger and garlic.

2. Finely chop the coriander.

3. Wash and clean the prawns then place them in a bowl with vinegar and salt and marinade for 30 minutes in a refrigerator. Frain the prawns and reserve the marinade.

4. Heat half the oil to a blue haze, add the prawns, cover and cook for approximately 1 minute until the prawns are pink and firm. Remove the prawns from the oil, drain and return to the marinade.

5. Add the remaining oil, heat to a blue haze, add the garlic, ginger and onions and fry until the onions are golden brown.

6. Add the turmeric, cumin, cayenne, black pepper and coriander powder, fry for 1 minute.

7. Remove the prawns from the marinade, add the marinade to the pan and boil.

8. Add the prawns, then the coconut milk and bring to the boil stirring frequently.

9. Reduce the heat, sprinkle with half the chopped coriander, cover and simmer for 3 minutes. Adjust the seasoning.

10. Serve in a heated dish garnished with the remainder coriander.