Pan-Fried Tomato Fish Curry

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Pan-Fried Tomato Fish Curry

SERVES 4

15 MINS PREP

COOKS IN 10 MINS

Indian food is so varied and delicious and this easy fish curry showcases one of India’s favourites. Serve it with rice. Perfect for when you have guests over!

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Tailored to Taste

India has so many delicious fish curries. Many of them pan fry the fish first before slipping them into the bubbling curry. This version is a new take on a North Indian fish curry where the fish is marinated and then coated in gram flour, before pan-frying to a lovely crisp exterior. This all helps keep the fish together and keeps the fish really juicy. You can coat with cornflour if you don’t have gram flour, but it won’t be as tasty. Serve with rice.

Ingrédients

1 pack of The Spice Tailor Classic Butter Chicken
2 tbsp. vegetable oil
2 packets Icelandic cod loin - or 4 pieces of cod loin or other white firm fish
6 tbsp. gram flour (chickpea flour)
Seasoning
½ lemon
Fresh chopped cilantro to serve

Marinade

1 1/2 tbsp. lemon juice
1 1/2 tsp. garlic paste
1/3 tsp. turmeric powder
Good sprinkle of chilli powder - or to taste
1/3 tsp. cumin powder
1/3 tsp. carom seeds (optional if you have it)

Méthode

Mix the lemon juice with the spices for the marinade. Cut the cod into 3 even pieces. Season them really well and place into the marinade. Mix well to get a good coating. Set aside for 15 minutes.
Place the gram flour on a plate, place the fish in and coat well on all 4 sides. Pat off any extra.
Heat a large non-stick frying pan with the oil. Turn the heat down to medium. Add the fish and fry until crisp and golden on all sides - about 1 minutes on each side. Carefully set aside on a plate.
Add the spices from the sachet in the kit into the pan. After 5 seconds, add both sauces from the two sachets in the kit, along with a good splash of water, so the sauce is lightly creamy. Bring to a simmer.
Carefully add the fish back in and simmer over a gentle heat until the fish is cooked through - another 5-6 minutes or so. If the sauce is looking thick, gently stir in an extra splash of water. Squeeze over lemon juice, serve hot with rice and garnish with the cilantro. Carefully add the fish back in and simmer over a gentle heat until the fish is cooked through - another 5-6 minutes or so. If the sauce is looking thick, gently stir in an extra splash of water. Squeeze over lemon juice, serve hot with rice and garnish with the coriander.

Tailored to Taste

Ingrédients

1 pack of The Spice Tailor Classic Butter Chicken
2 tbsp. vegetable oil
2 packets Icelandic cod loin - or 4 pieces of cod loin or other white firm fish
6 tbsp. gram flour (chickpea flour)
Seasoning
½ lemon
Fresh chopped cilantro to serve

Marinade

1 1/2 tbsp. lemon juice
1 1/2 tsp. garlic paste
1/3 tsp. turmeric powder
Good sprinkle of chilli powder - or to taste
1/3 tsp. cumin powder
1/3 tsp. carom seeds (optional if you have it)

Méthode

Mix the lemon juice with the spices for the marinade. Cut the cod into 3 even pieces. Season them really well and place into the marinade. Mix well to get a good coating. Set aside for 15 minutes.
Place the gram flour on a plate, place the fish in and coat well on all 4 sides. Pat off any extra.
Heat a large non-stick frying pan with the oil. Turn the heat down to medium. Add the fish and fry until crisp and golden on all sides - about 1 minutes on each side. Carefully set aside on a plate.
Add the spices from the sachet in the kit into the pan. After 5 seconds, add both sauces from the two sachets in the kit, along with a good splash of water, so the sauce is lightly creamy. Bring to a simmer.
Carefully add the fish back in and simmer over a gentle heat until the fish is cooked through - another 5-6 minutes or so. If the sauce is looking thick, gently stir in an extra splash of water. Squeeze over lemon juice, serve hot with rice and garnish with the cilantro. Carefully add the fish back in and simmer over a gentle heat until the fish is cooked through - another 5-6 minutes or so. If the sauce is looking thick, gently stir in an extra splash of water. Squeeze over lemon juice, serve hot with rice and garnish with the coriander.

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