We’re always in search of new recipes to try out; that said we do have some favourites. One of which is a Madras Fish Curry we first saw on a Rick Stein show a few years ago. It’s simple but packed full of flavour. I went to make it the other night but discovered one vital ingredient was missing, we had no firm white fish. Not to be put off I decided to try chicken instead, I mean they are both white meat after all. I have too say that the result was outstanding, the rich tomato and tamarind sauce poached the fish to perfection.
So if if you’re after a simple chicken or fish curry give the recipe below a whirl:
Madras fish curry of snapper, tomato and tamarind
4 tbsp vegetable oil
1 tbsp yellow mustard seeds
1 large onion, finely chopped
3 garlic cloves, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp ground turmeric
400g/14oz can chopped tomatoes
100ml/3½fl oz tamarind liquid
2 green chillies, each sliced lengthways into 6 pieces, with seeds
1 tsp salt
700g/1lb 9oz snapper fillets, cut into 5cm/2in chunks
boiled basmati rice, to serve
1. Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes, or until softened and lightly golden-brown.
2. Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes, or until rich and reduced. Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.