Yoghurt Fish Curry

Yoghurt Fish Curry

Made With Our Tikka Masala Paste -
2 SERVES
SERVES 4
prep
5 MINS PREP
20 MINS COOK
20 MINS COOK
Add this creamy tomato fish curry to your meal repertoire. The delicate spices and flavours really complement the fish. Use set yoghurt in the cook.
Anjum Signature

Tailored to Taste
This Bengali-style fish curry is creamy and well-spiced with the right amount of spice so as not to over power the fish but add layers of flavour in the masala. Use any seasonal firm white fish that is sustainable but also, even chicken would work well.
Ingredients
  • 4 tbsp. The Spice Tailor Tikka Masala Paste
  • 3 tbsp. vegetable oil
  • 1 onion, finely chopped
  • 3 fat garlic cloves, grated into a paste
  • 10g ginger, chopped
  • 1 tbsp. tomato purée
  • Sea salt and black pepper
  • 100g full-fat Greek yoghurt
  • 500-600g firm white fish fillets, cut into fairly large pieces
  • Handful of coriander leaves, chopped, to serve
Method
  1. Heat the oil in a saucepan over medium heat. Add the onion and some salt and cook for 6-8 minutes, stirring occasionally until soft and lightly golden brown. Add the garlic and ginger and cook for 1 minute.
  2. Add the tomato purée and yoghurt and cook, stirring constantly until the mix is bubbling and has reduced to a thick mass and has released oil back into the pan - around 5-6 minutes over a good heat. Add in the Tikka Masala paste and give it a good stir.
  3. Stir in 150ml water and bring to a simmer, cook until the sauce has the consistency of single cream. Taste and adjust the seasoning with a little more salt, or if you prefer, more heat.
  4. Lightly season the fish with salt and pepper then add to the pan. Gently shake the pan to coat the fish with the sauce. Cover and simmer for 3-5 minutes, or until the fish is just cooked through and opaque. Sprinkle with chopped coriander and serve with rice or Indian flatbreads.
Tailored to Taste
This Bengali-style fish curry is creamy and well-spiced with the right amount of spice so as not to over power the fish but add layers of flavour in the masala. Use any seasonal firm white fish that is sustainable but also, even chicken would work well.
  • 4 tbsp. The Spice Tailor Tikka Masala Paste
  • 3 tbsp. vegetable oil
  • 1 onion, finely chopped
  • 3 fat garlic cloves, grated into a paste
  • 10g ginger, chopped
  • 1 tbsp. tomato purée
  • Sea salt and black pepper
  • 100g full-fat Greek yoghurt
  • 500-600g firm white fish fillets, cut into fairly large pieces
  • Handful of coriander leaves, chopped, to serve
  1. Heat the oil in a saucepan over medium heat. Add the onion and some salt and cook for 6-8 minutes, stirring occasionally until soft and lightly golden brown. Add the garlic and ginger and cook for 1 minute.
  2. Add the tomato purée and yoghurt and cook, stirring constantly until the mix is bubbling and has reduced to a thick mass and has released oil back into the pan - around 5-6 minutes over a good heat. Add in the Tikka Masala paste and give it a good stir.
  3. Stir in 150ml water and bring to a simmer, cook until the sauce has the consistency of single cream. Taste and adjust the seasoning with a little more salt, or if you prefer, more heat.
  4. Lightly season the fish with salt and pepper then add to the pan. Gently shake the pan to coat the fish with the sauce. Cover and simmer for 3-5 minutes, or until the fish is just cooked through and opaque. Sprinkle with chopped coriander and serve with rice or Indian flatbreads.
MADE WITH OUR DELICIOUS
Tikka Masala Paste
The warming spices in this paste make a delicious tikka masala with layers of flavour, but also makes marinades and creamy sauces. Perfect with everything!
£2.50
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125p per 100g
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