Carom Seed Curry Inspired By Cindy

My friend Cindy sent me foodie gifts and this inspired my carom seed curry.

I have a troll, a person who reads my blog, from start to finish, and then leaves me really horrid comments. The great thing is that I am able to control who comments on my posts, and so Mr Allan Trollface, your comments will not be displayed on my blog. I find this all so childish and suspect that a fellow South African food blogger is responsible for this behaviour. I think it is probably a scare tactic to ensure people stop blogging so that their blog is the last one left standing. I am not intimidated by you, your comments, or your general meanness. However, please feel free to continue leaving your comments for me – I love to improve myself. My spelling is hopefully correct and my grammar is as I speak! Oh, and by the way, I have a degree in English – I could write like I was taught, but the reading aloud of the blog would not sound like me at all. Another thing I am not afraid of is new ingredients. And so, here is another dish using the mystery ingredients gifted to me by Cindy. The next mystery ingredient was carom!

Carom Seed Curry
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Carom Seed Curry

Recipe Category: Curry
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 2 hake fillets cut in half
  • 2.5 mls salt
  • 1/2 lemon, juice only
  • 7.5 mls ground turmeric
  • 1.25 mls crushed chillies
  • 12.5 mls carom seeds
  • 15 mls chickpea flour

for the sauce:

  • 45 mls ghee
  • 1 small onion finely chopped
  • 2.5 mls ground cumin
  • 2.5 mls ground turmeric
  • 2.5 mls fine salt
  • 1 cm fresh root ginger finely chopped
  • 1 green chilli split in half
  • 200 g yoghurt
  • 20 g chickpea flour
  • 175 mls vegetable stock
  • 1.25 mls garam masala
  • 1.25 mls fenugreek

Method

  • place the fish in a large bowl
  • make a rub of the salt, lemon juice and turmeric and rub into the fish
  • set aside to marinade for 20 minutes
  • remove the fish from the marinade and set aside to dry – retain the marinade
  • mix together the crushed chillies, carom seeds and chickpea flour
  • coat the skin side of the fish with the flour
  • heat the ghee in a frying pan
  • pan fry the skin side of the fish until nice and crispy
  • remove and set aside
  • add the onion and sauté until golden brown
  • add the cumin, turmeric and salt and sauté until you can smell the spices
  • stir in the ginger and the chilli and cook for 2 minutes
  • whisk together the yoghurt and the flour and ensure there are no lumps
  • add the left over marinade to this
  • slowly add the mixture to the pan and stir constantly to ensure it does not split
  • increase the heat and bring to the boil
  • add 125mls of the stock and bring back to the boil
  • add the garam masala and the fenugreek
  • reduce the heat and simmer for 3 minutes
  • remove the chilli and add the fish
  • cook over a low heat until the fish is cooked
  • while the fish is cooking you may need to loosen the sauce with the balance of the stock

Notes

Recipe adapted from Dahi Wali Machli Curry page 48

Click on the links for conversions and notes.

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