This is best made with river fish - if you dont have catfish (who does?) perch, barramundi work well or even halibut or monkfish.
I didn't have any of those so I used Basso.
Ingredients:
1kg fish cut into 1 1/2inch/4cm cubes
Marinade:
1 tsp salt
juice of 1 lemon (I used lime)
1 1/2 tsp ground turmeric
Batter:
1 1/2 tsp red chilli powder
1 tbsp carom seeds (optional)
2 tbsp chickpea flour - I used cornflour
oil for frying
Sauce:
3 tbsp ghee - I used 1tbsp olive oil + 20g butter
1 onion finely chopped
1 tsp ground cumin
1 tsp ground tumeric
1 tsp red chilli powder - I used 1/2 tsp don't like things too hot!
1 tsp salt
1inch/2.5cm piece of root ginger, finely chopped - I bashed it up in pestle and mortar
2 green chillies, slit - I left this out
450g plain yoghurt
40g chickpea flour - I used cornflour
250ml fish stock or water - I used vegetable stock
1/2 tsp dried fenugreek leaves, crumbled - I used bashed up seeds
1/2 tsp ground garam masala - I left this out
Method
1) Turn on oven to low heat before you begin to cook
2) place fish in a large bowl with salt, lemon juice and turmeric, set aside for 20 mins
3) make the batter mix - mix the chilli powder, carom seeds, chickpea flour
4) coat the fish in the batter mix
5) heat oil in a suacepan, when hot deep fry the fish for 2-3 mins. Drain on kitchen paper, place in an oven proof dish and into the oven to keep warm
6) Make the sauce - heat the ghee (oil + butter in my case), add the chopped onion and saute until golden brown. Add the cumin, turmeric, chilli powder and salt, saute until spices begin to release their flavour. Stir in the ginger and green chillies, cook for 2 mins
7) turn down the heat slightly, whisk yoghurt and chickpea flour together in a bowl until there are no lumps, gradually add the mixture to the onion pan, stirring constantly to prevent the yoghurt from splitting. When all the yoghurt has been added, turn up the heatand bring to the boil. Pour in the stock and bring back to the boil, simmer for 3-5 mins
8) Add the pieces of fish and cook on low heat for another 2-3mins. Stir in the garam masala and fenugreek.
I didn't have any of those so I used Basso.
Ingredients:
1kg fish cut into 1 1/2inch/4cm cubes
Marinade:
1 tsp salt
juice of 1 lemon (I used lime)
1 1/2 tsp ground turmeric
Batter:
1 1/2 tsp red chilli powder
1 tbsp carom seeds (optional)
2 tbsp chickpea flour - I used cornflour
oil for frying
Sauce:
3 tbsp ghee - I used 1tbsp olive oil + 20g butter
1 onion finely chopped
1 tsp ground cumin
1 tsp ground tumeric
1 tsp red chilli powder - I used 1/2 tsp don't like things too hot!
1 tsp salt
1inch/2.5cm piece of root ginger, finely chopped - I bashed it up in pestle and mortar
2 green chillies, slit - I left this out
450g plain yoghurt
40g chickpea flour - I used cornflour
250ml fish stock or water - I used vegetable stock
1/2 tsp dried fenugreek leaves, crumbled - I used bashed up seeds
1/2 tsp ground garam masala - I left this out
Method
1) Turn on oven to low heat before you begin to cook
2) place fish in a large bowl with salt, lemon juice and turmeric, set aside for 20 mins
3) make the batter mix - mix the chilli powder, carom seeds, chickpea flour
4) coat the fish in the batter mix
5) heat oil in a suacepan, when hot deep fry the fish for 2-3 mins. Drain on kitchen paper, place in an oven proof dish and into the oven to keep warm
6) Make the sauce - heat the ghee (oil + butter in my case), add the chopped onion and saute until golden brown. Add the cumin, turmeric, chilli powder and salt, saute until spices begin to release their flavour. Stir in the ginger and green chillies, cook for 2 mins
7) turn down the heat slightly, whisk yoghurt and chickpea flour together in a bowl until there are no lumps, gradually add the mixture to the onion pan, stirring constantly to prevent the yoghurt from splitting. When all the yoghurt has been added, turn up the heatand bring to the boil. Pour in the stock and bring back to the boil, simmer for 3-5 mins
8) Add the pieces of fish and cook on low heat for another 2-3mins. Stir in the garam masala and fenugreek.
