A large deep frying pan is best for the fish cooking stage : hence more than the normal amount of masala is prepared : the following serves two comfortably
Avoid cooking too much fish, this very filling curry must be eaten fresh, freezing leftovers is not an option
3 medium onions
4 cloves garlic
5cm root ginger – grated
200ml vegetable oil
2 teaspoon cumin seeds
1 teaspoon methi seeds
2 black cardamoms
1 teaspoon chilli
1 teaspoon turmeric
1 tablespoon mixed (dried) herbs
1.5 teaspoons salt
1 fresh green chilli
3 pieces cinnamon bark
1 tin crushed tomatoes
0.5 bunch fresh coriander
300ml sour cream
A vegetable – e.g. Mushrooms, broccoli florets
To create ‘Bengali-style’ add 1 tablespoon of almond flakes and sultanas
Uncooked Tiger Prawns
1) Chop two onions as finely as possible, chop one onion more coarsely
2) Add the oil to the pan and heat then add cumin seeds, methi seeds and the cardamoms: keep lid on pot as oil may spurt as seeds pop.
3) Add the onions, garlic (chopped) and grated ginger, cook on gentle heat for 20 minutes, or longer until the fine onions have pulped.
4) Heat the chilli and turmeric in a dry pan for a few minutes: do not burn.
5) Stir in chilli powder, turmeric, the fresh chilli (chopped), salt, herbs and then the tinned tomatoes.
6) Add the cinnamon bark.
7) Cook for at least 20 minutes (add the fresh coriander after ten minutes) then allow to cool.
8) Stir in the sour cream then reheat gently.
9) Cut the fish into strips (leave in larger pieces if preferred) and add to the masala: baste the fish with the masala do not stir or the fish will break up.
10) In ten minutes the fish should be cooked through: serve immediately.