Chef Sid Sahrawat shares his recipe for a simple but delicious fish curry. Karahi is the name for a type of Indian round-bottomed iron wok and a spicy tomato-based curry sauce.
Ingredients (serves 4)
- 600g firm, white fish fillet or fillets, skin on
- Oil or butter
- 1 x 500ml jar Cassia at Home Karahi Curry Sauce
- A good handful of fresh mint, leaves picked
- 150g natural, unsweetened yoghurt
- ½ tsp Cassia at Home chaat masala
- 4 large Savoy cabbage leaves, cut into rectangular pieces, 5–7cm in width
Method
- Cut the fish into 4 pieces. Add a drizzle of oil or a good knob of butter to a frying pan and put over medium heat.
- Cook the fish pieces, skin-side down, for 2–3 minutes until the skin is crisp, then turn and cook for a further minute until translucent. Remove from the pan and leave to rest. Meanwhile, warm the curry sauce in a saucepan.
- Put the mint leaves in a blender along with the yoghurt. Season with a pinch of salt and the chaat masala. Blend until well combined and set aside.
- Wipe out the warm frying pan and add a drizzle of oil or a good knob of butter. Add the cabbage pieces and pan-fry until just tender.
- To serve, put a piece of fish on each plate and dollop the mint and yoghurt to the side. Spoon some warm curry sauce over each piece of fish and top with the cabbage.
