I came across this dish a few years ago when my family and I went to stay with my brother, Minesh. His Mother-in –Law gave him the recipe and I have to say it is one of the best fish curry recipes ever. It was so delicious I had 3 (yes you read correctly) servings.
Before eating this I had dabbled with spicy fish dishes but not really with any major success. I mean my fish dishes tasted good but not ‘3 servings’ good.
I came away from that weekend with Fish Masala spice that my brother had been given (from India) and a recipe. Since then I have been practising and adapting the recipe and getting my parents to pick up endless supplies of Fish Masala for me from their annual trips to India.
I have been desperate to share this recipe with you and only recently found a ‘Fish Masala’ from Seasoned Pioneers available in the UK and the great news is, it is just as good as the spices that come from India.
As with all my recipes feel free to adapt the level of spices and throw in more of what you like and less of the stuff that you are not so keen on.
Oh and the added bonus for this dish is that is can also be cooked on the BBQ (to avoid the house smelling of fish). Just use one of those simple foil trays and then cook away.
Marinate Fish overnight for best results
- 650g Cod Fish (cut into cubes)
- 6 cloves of garlic finely grated or blitzed
- 2 tsp Fish Masala
- 1 tsp Garam Masala
- 1 tsp pink salt (season to taste)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 Lemon Juice
- Handful of chopped fresh Coriander
- 2 tsp Oil
- 2-3 Chopped chillies (as always these are optional)
Cooking the Fish
- 2 Tbs Oil
- ½ finely Chopped Onion
- 15 Cherry Tomatoes (blitzed)
- 1 tbs Tomato Puree
- Cut your fish into approx.1 inch cubes and place in a container with an airtight lid.
- Add all the marinade ingredients to the fish and massage in. I wear latex gloves to avoid my hands smelling.
- Cover and leave in the fridge overnight.
- Add your oil to a large pan with lid
- Throw in your chopped onions and let them brown on a low heat.
- Once your onions are a light brown add your blitzed tomatoes and tomato puree.
- Blend the Tomatoes and Puree with the cooked onions and then add your marinated fish.
- Cover your fish for 5 mins on a med heat and turn over.
- Cook for approx. 15 mins more on a low heat and keep an eye that the fish and sauce don’t burn out. If you feel it needs it add 50ml water to stop the sauce burning dry.
- Try not to handle your fish too much whilst cooking to avoid it breaking up and flaking.
- Once cooked serve with rice and chapatis and enjoy.