I saw a recipe for this INDIAN SPICED FISH the other day at SBS Food I think and I fell in love with it immediately. I saw one of those warm winter meals I could let bubble away in my clay pot for a while and let the aromas of India waft through the house and then at the end have a tasty dish that was also abundantly healthy.
This can be made in normal pots and pans – if you have a clay pot you probably know how to use this recipe for it – just remember to soak that pot!! You could also make a minor tweak and paleo the dish. The tastes in this meal are divine.
YOU WILL NEED:
- 1 tbsp vegetable oil (OR coconut oil if you want to Paleo the dish)
- 3 tsp cumin seeds
- 2–3 dried chilies, crumbled (this would have been preferable but I could find no dry chilies at late notice so used 2x fresh birds eye chilies)
- 1 small onion, thinly diced
- 1.5 tbsp finely grated ginger (don’t be shy – throw in 2 if you want)
- 400g desiree potatoes, cut into 2cm cubes – (I just used your standard white supermarket potatoes but am pretty sure these are desiree)
- ½ tsp ground turmeric
- salt and pepper
- 400g tin diced tomatoes
- 3 tsp garam masala (it’s actually a supermarket herb now – YAY)
- ¼ cup coriander leaves and stems, finely chopped (I actually forgot to buy this and it still tasted amazing – definitely next time)
- Juice of a lemon
- 380gm skinless blue eye travella fillets (I actually used Hake, which the fish lady says is ideal for Indian Curry) – the original recipe I read used entire fish fillets or mentioned nothing about chopping it – I cut my Hake fillets into huge 5cm squares – I wanted more bit sized pieces, plus it fit in my clay pot better
YOU WILL NEED TO:
1) Heat 1 tablespoon oil in a large saucepan (or clay pot) over medium-high heat.
2) Add the cumin seeds and chili, and cook for a minute until the chilies start to darken (for the raw chilies, just until well softened).
3) Add the onion and ginger, and cook for 2–3 minutes until the onion softens.
4) Add the potatoes, turmeric and a pinch of salt. Cook, stirring, for 2 minutes then add the tomatoes and 60 ml water. Cover and simmer gently for 15 minutes until just tender.
5) (The entire step I forgot haha, still tasted lovely but will have to do this next time – I can see the added flavour it would add) Meanwhile, combine the coriander, remaining teaspoon ginger and lemon juice. Season to taste and set aside.
6) Rub the garam masala all over the fish and season to taste. Place the fish in the curry and lightly fold to combine. Cover and cook for just under 10 minutes, folding every few minutes, until just cooked through.
7) Scoop the joy gently into a bowl and drizzle with coriander chutney and serve immediately.
8) Prepare for nomnomnom amazement!! It tasted even better for lunch the next day 🙂