Food. Get It While Its Hot. Photos would only have stolen it's sole.
Ingredients
1 big monkfish fillet. halibut, cod or other meaty white fish would do...
1/2-1 tsp black mustard seeds
1/2-1 tsp cumin seeds
1/2 tsp fenugreek seeds
3 Indian dried red chilies
10 curry leaves
1 onion diced
1 garlic clove minced
1 piece of ginger minced, about the same size as the garlic clove
1 biggish tomato grated
4 thai green chillies split lengthwise
1/2 tsp ground coriander
2 tsp turmeric
1 tbsp tamarind concentrate
200-300ml veggie stock
Right!
Cut the fish into tasty bit-sized morsels, chuck them in a bowl and season them with salt and pepper. Add a tea spoon of the tumeric and stick it back in the fridge. Do this about half an hour before you start the sauce so that it gives the fish time absorb the spice.
Put about 3 tbsp of oil into a pan and add the mustard seeds, fenugreek and cumin seeds. Don't have the oil too hot as the fenugreek and cumin seeds will burn.
NB In alot of curry recipes they tell you add the mustard seeds first at a high heat so that they start to splatter. I've found to my cost that this burns the other seeds when you put them in so I keep the heat moderate to low and flavour the oil with the seeds and it seems to work.
Next add the dried chili and the curry leaf and stir for a wee bit. Add the onions and once they have cooked for a wee bit add the garlic and the ginger. Btw, I add ginger powder as I don't like the taste of ginger when I bite into it, it seems to work fine.
Once they're cooked add the remaining tumeric, ground coriander with salt and pepper. A wee bit of chili powder won't go amiss here if you are that way inclined ;-). Add the grated tomato and the thai chilli.
Let that cook a wee bit and and then shove in the tamarind. If you are using concentrate then it might be a good idea to mix it with a wee bit of boiling water. If you are using powder then try a couple of tsp first, it might need more but because it's a strong flavour use a wee bit at a time until you feel it's right.
Bring everything together and then add the veggie stock, maybe about 100ml at a time, tasting as you go along until you are happy. I would think it wouldn't need more then 200-300ml.
The curry sauce at this time is rather thin. If you don't mind that then proceed and add the fish. What I do is get a wee bit of corn flour in a cup, add a wee bit of water, mix it and add it to the sauce to thicken it up a little. Make sure the sauce is boiling when you are gradually stirring it in or you will end up with floury blobs in the sauce.
Stick in the fish and cook it tae feck, shouldn't take too long. DON'T overcook the fish!!!
Then stuff yer face until yer heart it content or until there's nane left.
Et Voila
Enjoy |
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