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.
Author: Bob Arora
Serves: 2
Ingredients
- 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
Method
- 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.
- For the Kashmiri sauce, start by warming the oil in a non-stick frying pan.
- Once warm, add the fenugreek seeds, black mustard seeds, cumin, and crushed coriander seeds.
- When the seeds pop, add the finely chopped onions.
- Keep stirring over a medium heat until the onions are translucent.
- Add 1tsp of garlic and ginger paste. Keep stirring for a few minutes to prevent burning.
- Add the salt.
- 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.
- Add the turmeric, chilli powder and garam masala. Keep stirring, then add a pinch of chilli flakes (to your preference).
- Add the cubed monkfish to the pan and stir gently to avoid breaking up the fish.
- Put a lid on your pan and simmer for approx. 7-8 mins until the fish is opaque.
- Once the fish is cooked, garnish with finely sliced ginger and chopped coriander.
- Serve with rice or naan bread.
