Fish Curry with Sangati from Temptations
A south Indian Fish Curry with a hot and sour taste from the new recipe book- Temptations by Prim Reddy and Niranj Pather. Easy to make and packed with flavour it comes together in under an hour.
Servings: 4 servings
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium onion sliced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 sprig fresh curry leaves
- 1 tablespoon freshly crushed garlic
- 1 kg roma tomatoes
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 1/2 teaspoon Salt
- 2 tablespoons tomato paste
- 1 kg Hake Fillets cut into medallions
- 1 cup polenta
- 4 cup water
- 1 lemon halved
- fresh parsely/ coriander
Instructions
- Heat Olive Oil in a large frying pan and add the onion, mustard seeds, cumin seeds, curry leaves and crushed garlic. Cook until the onion is soft, 5-8 minutes.
- Add tomatoes to a blender and liquidise. Set aside.
- Once the onions are softened add the chilli powder, ground coriander, ground cumin. Add in the liquidised tomatoes and 1 teaspoon of salt. Cook for 20 minutes.
- While the tomato gravy is cooking add in the tomato paste.
- Add the fish and cook for 5 minutes or until the fish is fully cooked. It took me about 10 minutes.
- In a saucepan combine the polenta and water over medium heat. Add in the remaining ½ teaspoon salt and stir. Cooked for 10-15 minutes, stirring every now again until the water has completely absorbed, and the polenta is cooked. You want it soft not stiff
- Mould the polenta in the middle of a plate (it’s about half a cup cooked per person). Make a well in the middle of the polenta and fill it with fish curry.
- Squeeze fresh lemon juice over the curry and garnish with fresh parsley or coriander.