Fish Karahi (Tomato-based Masala)

Ingredients

A sturdy Fish e.g. Haddock, Coley, King Fish, Salmon, Trout

Fish                                  750g (approx 1 per person)

Marinade: Chilli Powder, Lemon juice; Yoghurt, enough to cover the Fish.

For the Masala:

Tomatoes                                16

Oil                                     500ml

Garlic Paste                      1tbs

Ginger Paste                     1tbs

Coriander Seeds               1tbs

Cumin Seeds                    2tsp

Kashmiri Chilli Powder   1tsp

Chilli Powder (hot)          1tsp

Salt                                   2+tsp (to taste)

Dried Methi                      2tbs

Yoghurt                            1tbs

Garam Masala                 3tsp

Green Chillies                 3

Bullet Chillies                 2

Tomato Puree                  a squirt

Coriander                        1/3 bunch

Method

1) On both sides, marinade the Fish by rubbing in Chilli Powder, then squirting Lemon Juice over, then cover with Yoghurt. Leave for one hour, no more.

2) Heat the Oil, when hot stir in the Ginger and Garlic Pastes.

3) Half the Tomatoes and place in the mix, skin facing upwards, cook for ten minutes.

4) Grind the Coriander Seeds and Cumin Seeds.

5) Using kitchen tongs, peel off the Tomato skins. If the skin does not remove easily, turn the Tomatoes skin down for a few minutes, then turn over and all should be well. It is important to remove and discard all the skins.

6) The Tomatoes, on stirring, should disintegrate quickly to form a pulp. Use your utensil to forcibly break apart any resistant pieces. Keep on stirring as you add the remaining ingredients to maintain the paste.

7) Add the Salt, ground Coriander Seeds, Cumin Seeds, Chilli powder(s), stir in.

8) Chop and add the Green Chillies and Bullet Chillies.

9)  Add a squirt of Tomato Puree, stir in.

10) When the Oil separates, a sign the Masala is nearly cooked, add the dried Methi.

11)  Gently stir in the Yoghurt.

12) Chop the Coriander, stir in leaves and stems.

13)  Add, stir in the Garam Masala.

14a) If one desires a flaked Fish Karahi a la Kashmir Restaurant (Bradford) add the Fish whole, cover with the Masala, do not stir, let the Fish cook for five minutes. Break the Fish into flakes with a fork, cook for a further three minutes, stir.

14b) Otherwise, cut the Fish into bite-size pieces and and gently add to Masala, do not stir. Turn after four minutes, cook for a further four, do not stir. (Thicker cuts of Fish – five minutes each side)

15) Serve immediately with choice of Bread and/or Vegetable Rice/Biryani.