Mob’s Fish Curry with Onion Bhaji Topper
Your new go-to fish curry from the team at Mob, featuring an ingenious onion bhaji topping.
Introduction
This is a super-simple fish curry that’s packed with flavour. The bhajis go all crispy on the top but stay squidgy on the bottom thanks to soaking in a bit of that lush curry sauce. Banging.
Ingredients
| 450g | skinless hake fillers |
| 4 | fat garlic cloves |
| a thumb-sized chunk of | fresh ginger |
| 200g | Tenderstem broccoli |
| 8 | shop-bought onion bhajis |
| 2 tbsp | lime pickle |
| 1 tbsp | vegetable oil |
| 1 tbsp | mustard seeds |
| 1 tbsp | cumin seeds |
| 2 tbsp | madras curry powder |
| 2 tbsp | mango chutney |
| 1 x 400ml tin of | full fat coconut milk |
| 200g | sugar snap peas |
| a handful of | coriander leaves, to garnish |
| 1 | lime, to serve |
| salt and black pepper |
Essential kit
You will need a deep ovenproof frying pan.
Method
Preheat the oven to 190°C/170°C fan.
Cut the hake into chunky pieces, then put onto a plate and place in the fridge while you make the curry.
Start with the prep. Finely grate the garlic, then peel and finely grate the ginger. Cut the broccoli into bite-sized pieces. Tear the onion bhajis into pieces. Chop the lime pickle.
Heat the oil in the frying pan over a medium-high heat, add the black mustard and cumin seeds and fry for 1 minute until they start to pop, then add the garlic and ginger and cook for 30 seconds. Stir in the curry powder and cook for another minute before adding the lime pickle and mango chutney. Pour in the coconut milk.
Bring to a simmer, then season lightly. Stir in the sugar snaps and broccoli, then nestle in the chunky hake pieces and top with the onion bhaji pieces.
Transfer to the oven and bake for 20 minutes until the bhaji pieces have crisped and the fish is cooked through.
Tear and scatter the coriander leaves over the curry. Serve with the lime, cut into wedges, for squeezing over.
TIP: If there are any leftover bhajis, stick them on a baking tray and bake in the oven with the curry.
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