Kashmiri fish curry

Kashmiri fish curry
Sachins’ head chef Bob (Kulmeet) Arora shares a fragrant Kashmiri fish curry featuring aromatic spices and monkfish. Once the monkfish has been marinated, this dish is quick and simple to whip up with minimal fuss.
Serves: 2
  • 4 monkfish fillets, cubed
  • ½tbsp garlic and ginger paste
  • ½tbsp turmeric
  • 1½tbsp vegetable oil
  • ½tsp fenugreek seeds
  • ½tsp black mustard seeds
  • 1tsp cumin seeds
  • 1tsp coriander seeds, gently crushed
  • 2 medium-sized onions,
  • finely chopped
  • 1tsp garlic and ginger paste
  • ½tsp salt
  • 10 cherry tomatoes, finely chopped
  • ½tsp turmeric powder
  • ½tsp chilli powder
  • 1tsp garam masala
  • Pinch of chilli flakes
  • Finely sliced fresh ginger, to garnish
  • Handful of coriander, freshly chopped, to garnish
  1. Begin by marinating the monkfish in ½tbsp of garlic ginger paste and ½tbsp of turmeric. Leave the fish to marinate for at least 1 hour in a covered bowl in the fridge.
  2. For the Kashmiri sauce, start by warming the oil in a non-stick frying pan.
  3. Once warm, add the fenugreek seeds, black mustard seeds, cumin, and crushed coriander seeds.
  4. When the seeds pop, add the finely chopped onions.
  5. Keep stirring over a medium heat until the onions are translucent.
  6. Add 1tsp of garlic and ginger paste. Keep stirring for a few minutes to prevent burning.
  7. Add the salt.
  8. The onions should now have released some water. At this stage, add the chopped cherry tomatoes and keep stirring until you have a relatively thick sauce.
  9. Add the turmeric, chilli powder and garam masala. Keep stirring, then add a pinch of chilli flakes (to your preference).
  10. Add the cubed monkfish to the pan and stir gently to avoid breaking up the fish.
  11. Put a lid on your pan and simmer for approx. 7-8 mins until the fish is opaque.
  12. Once the fish is cooked, garnish with finely sliced ginger and chopped coriander.
  13. Serve with rice or naan bread.
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