Carom Seed Curry
Makes enough for: 2 people
Ingredients
- 2 hake fillets, cut in half
- 2.5 mls salt
- ½ 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, peeled and finely chopped
- 2.5 mls ground cumin
- 2.5 mls ground turmeric
- 2.5 mls fine salt
- 1 cm fresh root ginger, peeled and 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