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Coconut Fish Dream

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Vicky Bhogal, Level 7
Vicky Bhogal
This is a totally delicious and versatile sauce, which is similar to, but simpler than a qurma (or korma) sauce (as there are no white poppy seeds or nuts) which you can use for fish, vegetables, chicken, prawns or any seafood really. It is also wonderful with crayfish, clams or lobster! Qurmas were introduced to India by the Mughal Empire, who loved adding a luxurious creaminess to their savoury sauces, and indeed, this can be made with single or double cream, but Vicky uses coconut milk because it makes it unctuous and delicious! Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favourite family recipes, to really get you cooking like Mummyji.

Cooking Recipe

1lb (450g) skinless, firm white sustainable fish, cut into 8 fillets, such as pollock, cod or haddock
1 tbsp mild and light olive oil
1 tbsp butter
1 tsp cumin seeds
1 medium sized onion, grated
1 cup tinned chopped plum tomatoes
1 tsp salt
2 green chilies, finely chopped
½ tsp red chili powder
½ tsp ground turmeric
A good pinch of garam masala
1 cup coconut milk
A handful of chopped fresh cilantro

1. Heat the oil and butter in a large saucepan with the cumin seeds. When the cumin is sizzling, add the onion and fry until lightly golden and any water from the onion has evaporated.

2. Turn down the heat, take the pan off the heat to cool a little and then add the tomatoes, salt, chilli, ground turmeric and chilli powder. Stir well.

3. When shiny and the oil separates out in tiny beads from the rest of the mixture, add a sprinkle of garam masala and stir in the coconut milk. Cook gently for 2 – 3 minutes to let the coconut milk incorporate fully.

4. Add the fish and stir to fully coat. Cover and cook on a very, very low heat for 12 – 15 minutes until the fish is cooked. Swirl the pan gently to stir without breaking the fish and scatter with the cilantro.

Coconut Fish Dream
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