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Indian braised fish

Method

  • Whisk the rice wine vinegar and lime juice with the cumin seeds, turmeric, sambel and sea salt in a large bowl. Add the fish, gently toss and set aside for 30 mins.
  • While the fish is marinating, heat the ghee in a large pan and gently saute the onion, chillies, ginger, garlic and mustard seeds until the onion is opaque. Add the tomatoes with ½ cup stock, mix well and rapidly simmer for 10 mins until thickish, adding more stock if needed. Then add the fish with the marinade. Turn down the heat, cover and simmer very gently for 7-8 mins, turning once. Taste the sauce for seasoning.
  • To serve, mound steamed rice on individual plates and top with the fish and plenty of the sauce. Spoon a dollop of yoghurt on top and sprinkle with coriander.

Ingredients

  • 4 tbsp rice wine vinegar
  • 4 tbsp fresh lime juice
  • 2 tspn cumin seeds
  • 1 tspn turmeric
  • 1 tspn sambel oelek (or any chilli paste)
  • 1 tspn sea salt flakes
  • 4 x 180 gm 'steaky' fish fillets, eg. groper
  • a good knob of ghee (or 1 tbsp vegetable oil)
  • 1 red onion, chopped
  • 2 small red chillies, seeded & sliced
  • a good knob of ginger, grated
  • 2 garlic cloves, crushed
  • 2 tspn mustard seeds
  • 3 cans diced tomatoes, drained
  • a little 1 cup vegetable stock
  • plain yoghurt
  • chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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