Serves: 2 people
Time: 20 minutes plus time for marinating the fish
Ingredients
To marinate the fish:
300g firm fish (I use salmon but a firm white fish like Cod would do, you can also use prawns)
Juice of half a lemon
1/2 teaspoon of ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon of ground dry coriander
1/2 teaspoon of ground dry cumin
For the Curry:
250g onion tomato masala, my recipe can be found here
1 teaspoon fenugreek seeds
1 teaspoon ground black pepper
Juice of half a lemon
1 tablespoon dried fenugreek leaves/Kasoori Methi(Optional)
1 tablespoon of sunflower oil/ghee
1/2 tablespoon of butter(optional)
Fresh coriander to garnish
250g onion tomato masala, my recipe can be found here
1 teaspoon fenugreek seeds
1 teaspoon ground black pepper
Juice of half a lemon
1 tablespoon dried fenugreek leaves/Kasoori Methi(Optional)
1 tablespoon of sunflower oil/ghee
1/2 tablespoon of butter(optional)
Fresh coriander to garnish
Method
- Marinate the fish/prawns for around half an hour (If you are planning on marinating it longer, do so without the lemon juice as it will start to cure the fish)
- Heat the oil/ghee in a heavy bottom pan and then add your fenugreek seeds until they start to colour slightly and your kitchen fills up with the aroma of them
- Add your masala and allow it to come to a slow simmer before adding the ground black pepper, lemon juice and dried fenugreek leaves if you are using them, allow this to cook for 5 minutes.
- Add your fish marinated fish to the masala and allow it to cook slowly for around 5 minutes, turning half way.
- Just before you serve add the butter and allow it to melt into the sauce, stirring carefully so you don’t break up the fish.
- Garnish with the fresh coriander and serve with naan bread, chappatis, indian kitchri (like the below) or basmati rice.
Bloomin lovely 👏👍🤗
Author
So glad you enjoyed it Máire