Sometimes even I get home sick and want to have something North Indian. I had bought this lovely fillet of Hake and wanted to have it in a North Indian style. Now fish curries, not only my blog but a lot other sites, originate from the coastal areas of India. But I just wanted a change from the Goan, the Keralite or a Bengali style of cooking fish so I tried out this recipe. It is a trial and may not be to everyone’s taste, but I got the thumbs up from my wife. Well she is biased! All I can say is that we did finish the dish and I did see her taking second helpings.
- 400 gms Fillet of a white fish cut in to small chunks
- ½ tsf Mustard seeds
- ½ Small Onion chopped
- ½ tsf Garlic paste
- ½ tsf Ginger paste
- 1 fresh Green Chilli sliced
- 3 tbsf Tomato puree
- 1 tsf Salt
- ½ tsf Cumin powder
- ¾ tsf Coriander powder
- ¼ tsf Chilli powder
- ½ tsf Garam masala
- 75 mls of Single cream
- 3 tbsf Oil
- Cut the fish fillet into small pieces.
- In a pan heat the oil and add the mustard seed, they should start to sizzle.
- Add chopped onion and fry to golden colour.
- Add garlic and ginger paste and fry for 3 minutes.
- Add tomato puree and fry till oil separates.
- Now add all the spices and the slit green chilli and mix well for 2-3 minutes.
- Add 100-150mls of water (amount depends on the thickness of the sauce). Bring it to a boil and cover and cook for 10-15 minutes till the sauce shows oil on the top.
- Add cream and mix well for 2-3 minutes.
- Add the chunks of fish bring it to a boil then lower heat to low and cook on low heat for 5 minutes. Can garnish it with fresh coriander.
Serve hot, goes well with rice or rotis.