Fish Butter Curry
Servings 4
Total Time 45 minutes COOK MODE
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INGREDIENTS
- 800 g hake fillets, cubed
- ½ cup yoghurt
- 1 tsp olive oil
- 2 tsp lemon juice
- 1 tsp Hinds Spices Turmeric
- 2 tsp garam masala
- 1 tsp cumin
- 2 tsp Hinds Spices Mild and Spicy Curry Powder
- 1 tsp freshly grated ginger
- 1 clove garlic
- 1 tsp fine salt
Marinade
- 1 onion, finely chopped
- 4 tsp olive oil
- 1 clove garlic, crushed
- 2 tsp grated fresh ginger
- 1 Tbsp Hinds Spices Mild and Spicy Curry Powder
- 30 g cashew nuts, finely chopped
- 50 g Rhodes Quality Tomato Paste
- 200 ml water
- 1 Tbsp honey
- ½ cup cream
- 2 curry leaves
METHOD
- Mix the marinade ingredients together and pour over the fish pieces. Allow to marinate for 4 hours.
- Sauté the onion in olive oil until soft. Add garlic, ginger, Hinds Spices Mild & Spicy Curry Powder and fry for 1-2 minutes. Add ground cashews, Rhodes Quality Tomato Paste, water, honey, cream and curry leaves, and simmer.
- Preheat the oven to 180°c, and bake the fish for 10 minutes. Remove from the oven. Add the fish to the sauce and allow to heat through. Serve with basmati rice and sambals.
