Spicy Fish Masala
ready in 55 min.
- 4 cups Salmon fillet (skinned, ready-to-cook, chopped)
- 1 unwaxed Lime (juiced)
- 2 Tbsps Ghee
- 2 cloves garlic cloves (finely chopped)
- ¾ inch fresh ginger (finely chopped)
- 1 ½ Tbsps red Curry paste
- 1 ⅔ cups fish stock
- ½ tsp fennel seeds
- ½ tsp Coriander
- Fenugreek seed powder
- ½ tsp Chili powder
- 2 tomatoes (peeled and diced)
- 4 sprigs Curry leaves
How healthy are the main ingredients?Gheegarlic cloveLimegingertomato
Season the fish with salt and ground black pepper. Drizzle with lime juice and leave to steep for a few minutes.
Heat the ghee in a pot and quickly fry the fish. Remove from the pan and set aside.
Add the garlic and ginger to the pan and fry for a few minutes. Stir in the curry paste and deglaze with the stock. Add the spices and the tomatoes, season with a dash of lime juice and simmer for around 15 min.
Return the fish to the pan and heat through. Arrange in bowl and serve garnished with deep-fried curry leaves.