Recipe By Jaxters
Ref: 842
Heading: Mains
Cuisine: Indian
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
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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
Sauce/Curry
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
Method
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.