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Recipe By Jaxters

Ref: 842
Heading: Mains
Cuisine: Indian
Food Type: Seafood
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   800 g  Monk cut into 1cm slices
   2 Red onion blitzed in a food processor
   1 tbsp  Fresh Ginger finely grated
   1 tbsp  Fresh garlic finely grated
   1 tsp  Black mustard seeds
   20 Fresh curry leaves
   4 tbsp  Groundnut or veg oil
   400 ml  Full fat coconut milk
   200 ml  Tomato passata
   200 ml  Water
   150 g  Fresh Tomato chopped
   1 tbsp  Tamarind paste
   1 tbsp  Tomato puree
   2 Green chillies chopped
   2 tsp  Brown sugar
   1 tsp  Salt
  Spice Mix
   2 tbsp  Paprika
   2 tsp  Ground coriander
   2 tsp  Ground cumin
   1 tsp  Ground turmeric
   1 tsp  Chilli powder
   1/2 tsp  Ground fenugreek powder
   2 pinch  Ground clove powder
   50 ml  Water


  Step 1
Place all the sauce/curry ingredients into a food processor or liquidiser & blitz to a smooth sauce & set aside.
  Step 2
Add oil to a larger frying pan or wok (best) over a med heat, when hot add the curry leave & stir fry for 30 seconds then remove with a slotted spoon & set aside, next add the mustard seeds & fry for 30 seconds then add onion & stir fry for 8 minutes.
  Step 3
Next add garlic & ginger & stir fry for 1 minute.
  Step 4
Next add the sauce & stir & fast simmer for 12 to 20 minutes stirring often to reduce to a double cream consistency.
  Step 5
Place all the spice ingredients into a bowl with the water mix into a paste & add to the curry sauce & mix in, continue cooking for a further 5 minutes, longer if still too loose.
  Step 6
Add fish slices & cooked curry leaves, stir in carefully & cook fish for 3 to 5 minutes until cooked, remove from the heat & serve.

Suggestion & Tips

For best results use cumin & coriander seeds then dry fry in a pan until a little smoke comes off then grind to a powder. You can keep a few curry leave back for garnishing.
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