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Creamy Saffron Fish Curry Popular

Category : Sea Foods

Author : TajRecipe

Date : 11/3/2005

Rating: Rating 3.4 ( 3.4 ) by 13 users

750 g (1 1/2 lb) white fish fillets, such as sole, plaice, whiting or cod
pinch saffron threads
2 tbsp boiling water
3 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, crushed
2.5 cm (1 in) piece fresh root ginger, grated
1 tsp turmeric
3 tsp ground coriander
2 tsp Garam Masala
salt and cayenne pepper
2 tsp chick-pea flour
250 ml (8 fl oz/1 cup) natural yogurt
60 ml (2 fl oz/1/4 cup) double (thick) cream
lemon peel and red pepper (capsicum), to garnish
1. Wash fish, remove any skin and bones and dry with absorbent paper.

2. Cut into large chunks and set aside.
3. Put saffron in a small bowl with water and leave to soak for about 5 minutes.

4. Heat oil in a large shallow pan, add onions and cook, stirring, for about 5 minutes, until soft but not coloured.

5. Add garlic, ginger, turmeric, coriander, garam masala and salt and pepper and fry for 1 minute more.

6. Stir in flour and cook for 1 minute, then remove from heat.

7. Stir in yogurt and cream, then return to heat and slowly bring to the boil.

8. Add fish, saffron and soaking water and simmer gently, covered for10-15 minutes, until fish is tender and flakes easily.

9. Serve the fish hot, garnished with shreds of lemon peel and red pepper.

Serves 4.

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