medtran49
Forum GOD!
This is the recipe for the video from @morning glory 's thread of Using fish in Indian style dishes.
We have made this a couple of times but both were long ago so I don't have pictures of them.
Tandoori curry paste
1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons garam masala
2 teaspoons sweet Paprika
1 teaspoon hot Chilli powder
Juice of half a Lemon
2 tablespoons groundnut or vegetable oil
1 teaspoon Salt
½ teaspoon Turmeric
1 tablespoon Tomato puree
3 Cloves Garlic crushed
Large knob of fresh root Ginger finely grated
Fish
4 Fillets halibut about 150g each, skinned
1 tablespoon tandoori paste or hot madras curry paste
1 tablespoon Olive Oil
1 teaspoon caster sugar
2 Cucumbers peeled
150 g tub Natural Yoghurt
Mint leaves, chopped
Lime juice
2 tablespoons vegetable oil
Sides - spinach and potatoes with turmeric and black mustard seeds
100 g fresh baby spinach
6 medium Potatoes peeled (King Edwards or Maris Piper)
2 tablespoons Olive Oil
½ teaspoon Turmeric
Salt and Pepper
1 teaspoon black Mustard seeds
Butter
Tandoori curry paste
In a small frying pan, toast the cumin and coriander seeds until fragrant. Cool slightly and grind into a powder using a spice grinder or mortar and pestle. Place into a small bowl, add the remaining ingredients for the curry paste and mix well into a smooth paste.
Fish and sides
Heat the oven to 200°C/Gas 6/400 F.
Mix the curry paste with olive oil and sugar. Add all but 3-4 tbsp of the yogurt and stir well. Coat the halibut fillets with the spiced yogurt mixture and set aside on a plate.
Peel the cucumbers, then cut in half lengthways. Using the vegetable peeler, cut long thin strips, avoiding the seeds in the middle. Mix the 3-4 tbsp yogurt and chopped mint and lime juice to taste, then stir in the cucumber strips.
Cut the potatoes into 3/8 inch/1 cm thick slices. Boil in salted water for 6 minutes until just tender. Drain well then pat dry between sheets of kitchen paper. Heat oil in a large sauté pan over high heat. Add the potato slices and sprinkle the turmeric over. Toss to coat in the turmeric then season with salt and pepper. Fry for about 3 minutes on each side until lightly golden. Sprinkle the mustard seeds over the potatoes, then add the butter. Sauté for another 1-2 minutes, tossing and turning the potatoes, until golden and crisp at the edges. Serve immediately.
Lightly saute/wilt spinach in a skillet with just a tiny bit of water. Season with salt and pepper.
Heat an ovenproof pan over a medium-high heat and add the vegetable oil. Scrape off and reserve excess marinade. When the pan is hot, place the halibut fillets in the pan and sear for 1-1 1/2 minutes on each side until golden brown. Spoon the reserved marinade over the fish and place the pan in the oven for a few minutes to finish cooking the fish.
Place a mound of raita in the center of a plate, place the fish on top, drizzling with some of the pan juices. Place the spinach and the potatoes on the plate. Serve immediately.
We have made this a couple of times but both were long ago so I don't have pictures of them.
Tandoori curry paste
1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons garam masala
2 teaspoons sweet Paprika
1 teaspoon hot Chilli powder
Juice of half a Lemon
2 tablespoons groundnut or vegetable oil
1 teaspoon Salt
½ teaspoon Turmeric
1 tablespoon Tomato puree
3 Cloves Garlic crushed
Large knob of fresh root Ginger finely grated
Fish
4 Fillets halibut about 150g each, skinned
1 tablespoon tandoori paste or hot madras curry paste
1 tablespoon Olive Oil
1 teaspoon caster sugar
2 Cucumbers peeled
150 g tub Natural Yoghurt
Mint leaves, chopped
Lime juice
2 tablespoons vegetable oil
Sides - spinach and potatoes with turmeric and black mustard seeds
100 g fresh baby spinach
6 medium Potatoes peeled (King Edwards or Maris Piper)
2 tablespoons Olive Oil
½ teaspoon Turmeric
Salt and Pepper
1 teaspoon black Mustard seeds
Butter
Tandoori curry paste
In a small frying pan, toast the cumin and coriander seeds until fragrant. Cool slightly and grind into a powder using a spice grinder or mortar and pestle. Place into a small bowl, add the remaining ingredients for the curry paste and mix well into a smooth paste.
Fish and sides
Heat the oven to 200°C/Gas 6/400 F.
Mix the curry paste with olive oil and sugar. Add all but 3-4 tbsp of the yogurt and stir well. Coat the halibut fillets with the spiced yogurt mixture and set aside on a plate.
Peel the cucumbers, then cut in half lengthways. Using the vegetable peeler, cut long thin strips, avoiding the seeds in the middle. Mix the 3-4 tbsp yogurt and chopped mint and lime juice to taste, then stir in the cucumber strips.
Cut the potatoes into 3/8 inch/1 cm thick slices. Boil in salted water for 6 minutes until just tender. Drain well then pat dry between sheets of kitchen paper. Heat oil in a large sauté pan over high heat. Add the potato slices and sprinkle the turmeric over. Toss to coat in the turmeric then season with salt and pepper. Fry for about 3 minutes on each side until lightly golden. Sprinkle the mustard seeds over the potatoes, then add the butter. Sauté for another 1-2 minutes, tossing and turning the potatoes, until golden and crisp at the edges. Serve immediately.
Lightly saute/wilt spinach in a skillet with just a tiny bit of water. Season with salt and pepper.
Heat an ovenproof pan over a medium-high heat and add the vegetable oil. Scrape off and reserve excess marinade. When the pan is hot, place the halibut fillets in the pan and sear for 1-1 1/2 minutes on each side until golden brown. Spoon the reserved marinade over the fish and place the pan in the oven for a few minutes to finish cooking the fish.
Place a mound of raita in the center of a plate, place the fish on top, drizzling with some of the pan juices. Place the spinach and the potatoes on the plate. Serve immediately.
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