Hairy Bikers Masala fish curry with chutney recipe

This south Indian dry fish curry is great with yellow rice and peas. Or BBQ it and enjoy with a leafy salad.

Ingredients

For the fish

• 4 thick white fish fillets (monkfish, haddock, hake, cod or something similar)
• 3tbsp (about 1 small pot) natural yoghurt
• 2tsp garam masala
• 1tsp black mustard seeds
• 1tsp ground coriander
• 1tsp ground cumin
• ½tsp chilli powder
• 6 cardamom pods, bruised (i.e. gently bashed with a rolling pin or in a pestle and mortar)
• ½tsp salt
• 1tbsp vegetable oil

For the chutney

• 1tbsp vegetable oil
• 1 onion, finely chopped
• Thumb-sized piece of ginger, cut chunky
• 6 cloves of garlic, finely chopped
• 1 green chilli, chopped
• 10 curry leaves
• 1½tbsp desiccated coconut
• 400g tin of tomatoes
• 2tsp sugar
• 2tsp balsamic vinegar

Method

1. First, wash the fish and blot dry.
2. In a mixing bowl, mix together the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom and the salt. Add the fish, coat with the marinade and leave for about an hour.
3. While the fish is marinating, make the chutney. In a saucepan, heat the oil, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes until the coconut has browned.
4. Add the tomatoes, sugar and balsamic vinegar and simmer, uncovered, for about 20 to 30 mins until the chutney has reduced to a thick, sticky goo.
5. In a frying pan, heat the tablespoon of vegetable oil. When hot, shake off the excess marinade from the fish and fry for 3 to 5 mins on each side until golden.
6. Top the fish with the warm chutney and enjoy!