Rick Stein's madras fish curry
Submitted - Ben
Ingredients60ml (2fl oz) vegetable oil
1 tbsp yellow mustard seeds
1 large onion, finely chopped
15g/3 cloves garlic, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp turmeric
1 x 400g (14oz) can chopped tomatoes
100ml (3½fl oz) tamarind liquid
2 green chillies, each sliced lengthways into six pieces, with seeds
1 tsp salt
700g (1lb 9oz) snapper fillets, cut into 5cm (2in) chunks
Boiled basmati rice
MethodHeat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden.
Add the curry leaves, chilli powder, coriander and turmeric and fry for two minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced.
Add the fish, cook for a further five minutes or until just cooked through, and serve with plain rice.
Comments“I discovered this dish on the beach in Mamallapuram, on the south-east coast of India – a fabulous setting. What made the curry so special was how unexpected it was. Unfortunately our researcher hadn’t realised what a famous place this area was, so I was completely unprepared: from this restaurant on the beach, which was really more of a shack, the most beautiful fish was presented to us before being cooked. The curry was so mind-blowing that I now serve it in my restaurants in Padstow, and it convinced me that if you’ve got really good, fresh fish, strong spices will never ruin it. People are often astonished by how fresh it tastes – it’s not made with masses of spices, nor a lot of ingredients, and is very easy to cook at home. It was cooked with snapper on that day in Mamallapuram but you can make this, my perfect curry, with monkfish fillet, gurnard or filleted bass.”