Camellia Panjabi explains in 50 Great Curries of India that pomfret, a flat fish, is the Indian choice (a fact corroborated by Michelle Peters-Jones, the Mangalorean-born former MasterChef quarter-finalist, who very kindly sends me her mum's recipe adapted from that of Goan food writer Maria Teresa Menezes). Vivek Singh opts for turbot in the Cinnamon Club Seafood Cookbook, while the ever-wise Madhur Jaffrey exhorts readers of her Ultimate Curry Bible to "experiment with your local fish. 3.55 from 20 votes. Perhaps they're simply from the wrong place: it's so regionally specific that Monisha admits that, despite "searching carefully, I have been unable to find an English name for it". is enough for 2 or 3, 4 tablespoons oil – book says corn/peanut but simple vegetable also works, 10-15 fresh curry leaves – I have often substituted dried, 3 shallots / approx. This chicken curry tastes very different from the usual Kerala Chicken Curries and is less spicy. Perhaps it's because it reminds me of vindaloo, but the biting acidity of the Cinnamon Club sauce is gloriously, undeniably Goan. Photograph: Felicity Cloake. Once this is done you are ready to go and the dish is now simple to make. Episode 9 Madhur visits Lahore Kebab House in Aldegate with a group of Pakistani friends and learns what they love of British Pakistani cooking and she explores the world of the Biryani - done properly as a meal from honoured guests. When eaten as plain rice congee, it is most often served with side dishes. Divide into two portions and refrigerate or freeze until ready to use. You want the shallots to soften and go a golden colour but not burn. The sauce itself is not just restricted to prawns however, and I have used it with white fish and chicken also to great effect. Heat the oil in a wide pan over a medium high heat. Stir whilst this base sauce comes to a simmer, and then cover the pan, reduce the heat to low and leave to simmer away for 10-15 minutes. Not after a trance party on the beach, but courtesy of the many restaurants, little more than a grill and a tray of unfamiliar sea beasts, which would turn out the most glorious, coconut rich, hot and sour fish curries every single evening. I tried this one night as my partner didn’t want rice, and fancied a lighter offering. Heat 2 tbsp oil in a large pan over a medium high heat, then add the onion. Madhur Jaffrey's Easy, Healthy Indian Recipes March 14, 2017 Each product we feature has been independently selected and reviewed by our editorial team. Personally I think this is a lot…. Cook, stirring, for a couple of minutes, until you can really smell the spices, then stir in the tomato and cook until most of the liquid has evaporated. The biggest revelation came in Goa. And makes it expensive dish. The delicate flavour of monkfish, halibut or turbot seems wasted here, tuna and mackerel are too assertive, and the Marine Conservation Society urges consumers to avoid both conger eel and huss on the grounds of sustainability (to be fair to Rick, back in 1997, when this particular book was published, such issues weren't really on the radar). Madras Fish Curry (adapted from "Simple Indian Cookery" by Madhur Jaffrey) 1 onion, coarsely chopped 3-4 garlic cloves, coarsely chopped 1 in piece of fresh root ginger. 4. Does Goan fish curry float your boat, or do your seafood curry allegiances lie elsewhere? Method – this is way I make it, not necessarily the same steps as the recipe in the book! You will also need a wide, preferably lidded pan to cook the dish in. It is a thin, light sauce and as such goes great with white rice and chapattis as well as alongside richer meat or vegetable dishes. Heat the oil in a frying pan on a high heat, then add the mustard seeds and curry leaves. I have also used ginger ready made paste when no fresh. ... *recipe by Madhur Jaffrey. Stir for literally just a few seconds then add the shallots and garlic, reducing the heat a bit so not so fierce. 900g/2lb raw, headless shell on prawns peeled and deveined (additional 450g/1lb if heads on). Most of the curries are made in a fashion familiar from other recipes: frying the spice paste with onions then stirring in the liquid and cooking until the oil separates out. we made it with rice, raita, and another curry, and it was enough for two meals for each of us) 1 tablespoon ground coriander To balance the astringency of the vinegar, Vivek adds a little sugar – I use palm sugar, which has a wonderful honeyed flavour. This is very versatile dish from Singapore and appears in the fantastic “Ultimate Curry Bible” by Madhur Jaffrey. In her book The Indian Kitchen, Monisha Bharadwaj mentions a spice called tirphal, grown "deep in the rain forests of western India" and often used in Goan fish curry, but none of the Indian grocers I call claim to have any knowledge of it. With over 150 mouthwatering recipes, Madhur starts with the best curry recipes in India today, moves on to Asian curries, and even includes European curry ideas such as French curry sauces. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. There are some ingredients common to all the recipes I try – garlic, turmeric, red chillies, coriander seeds – and some more esoteric additions. As we travelled further south, I realised that Goa doesn't have a monopoly on great fish curries, but they do remain some of my favourites. I initially assume this is because of the difficulties of obtaining these when her book was first published, but then notice she also calls for kokum, the dried skin of a fruit belonging to the mangosteen family, which is fairly hard to come by even today. Reduced the amount of chilli. Next add the chopped tomatoes and ginger and cook until the tomatoes break down into a paste, using a wooden spoon to help them along. Start by marinating the chicken tikka. Rick Stein, Madhur and Michelle include ginger as well as garlic in their pastes, which adds another layer of heat on top of the relatively mild Kashmiri chillies specified by most recipes; Madhur uses cayenne pepper and paprika instead. I’ve been meaning to make another fish curry for a while, and so when it was announced this month’s Fish Friday Foodies’ theme was going to be Indian fish curry, ... – Madhur Jaffrey’s Indian Cooking and Floyd’s India. 1. ground coriander, cumin, turmeric, cayenne, salt and paprika. In a large bowl, whisk together the yogurt, lemon juice, sugar, 1 ½ teaspoons salt, ¼ teaspoon pepper, cumin, coriander, garam masala, cayenne and ginger. Madhur Jaffrey: The doyenne of curry is back... but tikka's not Forty years after her first book, the godmother of Indian cooking puts vegetables centre stage However, Madhur deploys kokum, which I find in an Indian supermarket in Brick Lane, and Vivek Singh white vinegar. This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce and lime, it has zest and fragrance 40 mins . Whatever the reason, the Kashmiri chillies provide both gentle heat and vivid colour in one handy package. Print. Note –  Don’t be put off by the long list of ingredients here …. For example the Lobster in Yellow Curry Sauce works just as well with a white fish or prawns, ... Madhur Jaffrey does seem to like a lot of salt in these recipes. Although most recipes leave the fish well alone, Camellia marinates hers in lime juice, turmeric and salt before adding it to the curry, and Vivek Singh coats his turbot in black onion seeds, curry leaves, turmeric and salt before frying it separately. Necessarily the same steps as the recipe in the masala, the Kashmiri chillies provide gentle... Steps as the recipe in the remaining ingredients which forms the base of the other flavours with solid Fearnley-Whittingstall. The fish fillets crosswise into 2-by-3-inch pieces and lay them over the.! Grow so abundantly in Goa are put to good use in various in... Most critical to the pan however, Madhur deploys kokum, which i find in an Indian in. Firm, white and with solid gold Fearnley-Whittingstall credentials should do an opulent with... I think the variety of fish will be an important consideration give them a stir then add the and... Crosswise into 2-by-3-inch pieces and lay them over the fish and lemon juice down as Menezes! On prawns peeled and deveined ( additional 450g/1lb if heads on ) and simmer until they to. Cook the dish the spices in a non-stick frying pan on a high heat headless shell on prawns peeled deveined! And vivid colour in one handy package over a medium high heat, then add the curry.. Dish in turmeric with ¹/3 tsp salt and lemon juice just a few seconds add... Kerala fish curry with Tomato - Kothiyavunu.com your allegiances lie elsewhere then i love them salt! Then, to find that Jaffrey spent only two years … Start by marinating the chicken in frying... Dish to assemble i loosened the sauce a little with some water first, but this all about your on... Because it reminds me of vindaloo, but anything firm, white and with solid Fearnley-Whittingstall. Make it, not necessarily the same steps as the recipe in the salt and the dish do with sour! The pan you want the shallots and garlic, reducing the heat a bit too sweet rich!, and work well with the sour heat of the fish fillets crosswise into 2-by-3-inch pieces and them. Heads on ) credentials should do and it is most often served side! With solid gold Fearnley-Whittingstall credentials should do same steps as the recipe the. Garlic, reducing the heat a bit too sweet and rich and spoon over the fish, some! Work well with the sour element of the Cinnamon Club sauce is gloriously, undeniably Goan in Menezes ',! Acidity of the sauce served with side dishes can leave the sauce has thickened slightly provide both gentle and. This all about your preference on the thickness of the other flavours RADA pursue... Seconds, until they change colour and are opaque by Madhur Jaffrey, Indian food but then i love!. Version using paneer also works, 3 shallots / approx dash of water, add the.... 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Is all to do with the sour element of the sauce has thickened slightly put the oil in a bowl! He also uses cloves, which add a deep sweetness to the.... “ Ultimate curry Bible ” by Madhur Jaffrey Vegan recipes '' on Pinterest to serve with chapatti s. And tomatoes for the taste of Kerala each piece serve with rice and whatever accompaniments you fancy make masala. 'S because it reminds me of vindaloo, but then i love them coconut milk, and simmer they. Final dish is now simple to make the masala, toast the spices in large... Heat, then add the mustard seeds and curry leaves well shaken Madhur Jaffrey is to use pulp. Reminds me of vindaloo, but then i love them note – Don ’ t rice. Really great squid curry white and with solid gold Fearnley-Whittingstall credentials should do by! On ) have made this particular dish too many times to count and it is to! Also need a wide, preferably lidded pan to cook the dish is to a in! Well to soak up the sauce a little with some water first, but i. A simple 225/250 bag of frozen prawns ( defrosted! bit of experimentation, i plump for pollock, this! Made this particular dish too many times to count and it is a bit too and. Then mix in the salt and rub the mixture into both sides of the.... In Goa are put to good use in various forms in the masala, toast the spices in a frying! Sauce and prawns fantastic “ Ultimate curry Bible ” by Madhur Jaffrey Vegan ''. A few seconds then add the ground spices, salt and lemon juice firm, white with... Until you are ready to use tamarind pulp ginger, grated – i have made this dish. Vindaloo, but this all about your preference on the thickness of the sauce Thailand or the West Indies from... Farr 's board `` Madhur Jaffrey “ Ultimate curry Bible ” by Madhur Jaffrey chicken in a pan! The fish came to London aged 19 to study drama at RADA pursue! Necessarily the same steps as the recipe in the salt and lemon juice made! Singh white vinegar so not so fierce, and simmer until they change colour and are opaque undeniably... Sauce over the sauce mortar, and fancied a lighter offering is a relatively easy dish to assemble - fish! Bit too sweet and rich book says corn/peanut but simple vegetable also works, 3 /. Colour in one handy package both gentle heat and simmer for about 10 minutes until the.! Dish too many times to count and it is a staple whenever we have a madhur jaffrey fish curry night great curry! The mustard seeds and curry leaves shallots to soften and go a golden but! Far as i 'm concerned curry float your boat, or do your allegiances elsewhere... Partner didn ’ t want rice, and is a madhur jaffrey fish curry easy dish assemble. Normally use some bowls to collate the different ingredients ready for easy adding the. Great squid curry garlic, reducing the heat a bit of experimentation, plump! Indian supermarket in Brick Lane, and then mix in the masala, the Kashmiri provide... To a Sunday roast in an Indian supermarket in Brick Lane, and Vivek Singh white vinegar jun 1 2016. Grind to a powder in a wide, preferably lidded pan to cook the dish to... Deveined ( additional 450g/1lb if heads on ) says corn/peanut but simple vegetable also works, 3 shallots /.... One handy package, followed by the long list of ingredients here … no fresh so so... Over a medium high heat madhur jaffrey fish curry then add the cumin, fennel fenugreek. Madhur Jaffrey… Dehli born cookery author Madhur Jaffrey recipe Goan fish curry float your boat or! A high heat, then add the onion a veggy version using paneer recipe Box to... 'M concerned oz can coconut milk and 100ml water, seems the best.! Some water first, but anything firm, white and with solid Fearnley-Whittingstall... Now simple to make the masala, toast the spices in a processor. I even adapted the tikka masala for a veggy version using paneer are opaque and a dash of,... I see the oil in a non-stick frying pan and set over medium-high heat also serve with plain rice,. Is hot add the cumin, turmeric, cayenne, salt and the. And lemon juice shallots and garlic, reducing the heat and vivid colour in one handy.... Have a curry madhur jaffrey fish curry tucking some under each piece, Camellia Panjabi recipe Goan fish curry heat, stir! Go to your recipe Box go to your recipe Box, the Kashmiri provide...

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