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Masala Fish Steaks
From the book
Curry Easy
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Quick curries to enjoy midweek
200 curries from across India
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Introduction from Madhur Jaffrey
You can use almost any fish steaks here – salmon, kingfish, cod, haddock, swordfish, salmon trout, pomfret, pompano or tilefish – all depending upon the part of the world you live in. When using the blender, make sure you put the chopped red pepper in first as that will provide the liquid needed to make a paste. If your blender remains stubborn, add a tablespoon or two of water. You could serve this with Courgettes & Yellow Summer Squash with Cumin and Bulgar Pilaf with Peas & Tomato (see pages 152 and 218 of Curry Easy for these recipes).
Ingredients
Essential kit
You will need a blender.
Method
Sprinkle the fish with ¼ teaspoon salt on both sides and set aside, in the refrigerator if necessary.
Put the red pepper, garlic, ginger, thyme, ¾ teaspoon salt, onion and cayenne pepper into a blender in that order and make a paste.
Put a 5mm / ¼ inch depth of oil in a frying pan and set over a medium-high heat. When hot, add the fish steaks and fry until light brown on both sides. Using a slotted spoon, transfer to a plate.
Remove all but 5 tablespoons of the oil from the pan. Put back on a medium-high heat. When hot, add the paste from the blender. Stir and fry for about 3 minutes, or until the paste seems to dry out. Turn the heat down and fry for another 2 minutes.
Put the fish back in the pan, add 2 tablespoons water and cook through on a very low heat, spooning the sauce over the fish. Squeeze some lime juice over the top and serve.
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