Hairy Bikers Masala fish curry with chutney recipe

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serves: 4
Skill: easy
Prep: 1 hr
Cooking: 30 min
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  • This south Indian dry fish curry is great with yellow rice and peas. Or BBQ it and enjoy with a leafy salad.


    • 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


    • 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!

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