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
WEIGHT CONVERTER
Method
- First, wash the fish and blot dry.
- 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.
- 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.
- 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.
- 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.
- Top the fish with the warm chutney and enjoy!
Simon King and David Myers are the fantastic duo that make up the Hairy Bikers and are best known as Si and Dave. The Hairy Bikers have several cookbooks published including How to Love Food and Lose Weight and Eat for Life. Hairy Biker recipes are always triple tested and try to be as fuss-free as possible so you can trust the timings. Si and Dave have also had several hit cooking shows as they remain as one of the UK’s favourite cookery duos.
-
Beef tikka masala
This beef tikka masala recipe comes from a 1930s issue of Women's Weekly - and it's still a favourite. It's been updated slightly to reflect the ingredients that are available in supermarkets today.
By Octavia Lillywhite Published
-
Hairy Bikers cardamom cookies
The Hairy Bikers cardamom cookies take 10 minutes to prepare and only use six ingredients.
By Hairy Bikers Last updated
-
Christmas chutney
This spiced Christmas chutney is full of seasonal flavours – cloves, cranberries, ginger and cinnamon and is ideal for serving on Boxing Day
By Nichola Palmer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Are the Hairy Bikers Dave Myers and Si King married?
By Emily Stedman Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published