I’ve been watching old episodes of Rick Stein’s Indian Odyssey and mentioned to my boyfriend that it would probably be a good idea to get the accompanying book, given the level of detail Rick goes to on his explorations to find the perfect curry. A few days later I received a gift – a copy of this rather brilliant book. It’s full of interesting and drool-worthy recipes ranging from beef curries from the British empire days to all sorts of vegetable/pulse- based dhals and curries.. Plus all sorts of bread and street snacks.
My favourite part is the fish section. Fish curries are the best! My first recipe to try was this tandoori fish which I made with snapper (Rick suggests monkfish or other meaty fish but I happened to come across a beautiful and very expensive piece of snapper and couldn’t resist).
This tandoori paste is really, really delicious. Really. I’m already thinking about what else I can smother it on… Chicken thighs, cauliflower…!? If you find yourself with a deliciously meaty and robust fish (not supermarket flimsy fillets) I’d highly recommend this incredibly simple and delicious recipe and technique.
You will need:
400g best quality red snapper, skin on
50g Greek yoghurt
1-1 1/2 tbspn water
1 tspn fennel seeds
1 tbspn caraway seeds
1 1/2 tspn chilli flakes or powder
1 tspn salt
Juice of 1/2 lemon
1 tspn turmeric
2 garlic cloves, chopped
3cm ginger, chopped
30g cashews, ground
1 – Preheat your oven to it’s highest setting
2 – Grind the fennel, caraway, half the salt and 1/2 tspn of the chilli flakes together
3 – Transfer the spices to a bowl and blend together with the garlic, ginger, cashews, yoghurt and water until a smooth stiff paste forms
4 – In a separate bowl mix together the remaining salt and chilli flakes with the lemon juice and turmeric
5 – Cut your fish into 6-8 large chunks and plunge these into the lemon turmeric mix to coat; leave for five minutes
6 – Now plunge the marinated fish into the yoghurt mix and coat well
7 – Place the fish on a metal rack set over an oven tray and put into the top of your very hot oven for 5 minutes until just cooked through
8 – Serve immediately with rice or naan