Great British Chefs

Name: Great British Chefs
Cook time: 30 min
Total time: 30 min
Cuisine: British, European, Asian, Indian
Ingredients: 1.5kg fish fillets, skinless and boneless; white, meaty fish such as cod or halibut work well; 3 tsp salt; 1 1/2 tsp ground turmeric; 6 tbsp of vegetable oil, or mustard oil; 1 large white onion, finely grated; 4 garlic cloves, crushed; 1 knob of ginger, 2.5cm long, peeled and crushed to a paste; 1 tbsp of ground coriander; 1 tsp ground cumin; 1 tsp chilli powder; 3 tbsp of tomato purée; 200g of tomatoes, cut into 2.5cm cubes; 600ml of warm water; 1/2 tsp sugar; green chillies; coriander

Instructions

Cook:30min

In Bengal, local carp called rohu is used to make this macher jhol recipe, but using a filleted meaty white fish in its place such as cod or halibut works just as well. A superb fish curry fit for a feast.

Updated at: Thu, 21 Nov 2024 15:33:51 GMT