Tamatar gaad

Striking the perfect balance between decadent and light is the fish curry. This one's made from Australia's favourite, barramundi. Just be sure to choose farmed fish for a more sustainable dinner.

• serves

  6

• prep

  30 minutes

• cook

  45 minutes

• difficulty

  Mid

Ingredients

• 1 kg barramundi on the bone, cut into 6 steaks about 7 cm-thick
• 1 tsp turmeric powder
• salt, to taste
• mustard oil, for deep–frying (or whatever oil you prefer)

‘Cheat’s’ Kashmiri garam masala

• 2 dried bay leaves
• 3 tsp cumin seeds
• 5 green cardamom pods
• ½ tsp cloves
• 1 black cardamom pod (optional)
• ½ tsp whole black peppercorns

Sauce

• 1 tbsp mustard oil
• 1 dried bay leaf
• 1 green cardamom pod
• 1 tsp cumin seeds
• 500 g tomatoes, diced
• 5 tsp Kashmiri chilli powder
• 2 tsp ground fennel
• ¾ tsp ground ginger
• ½ tsp asafoetida (hing)

To serve

• steamed basmati rice
• 1 bunch coriander, to garnish
• 1 cucumber, diced
• 4 radishes, sliced

Instructions

1. Place the barramundi in a large bowl, sprinkle over the turmeric and a good pinch of salt, toss to coat and stand for at least 15 minutes.
2. Meanwhile, for the ‘cheats’ garam masala, toast all the spices in a dry frying pan until fragrant. Remove from the heat, stand until cool, then grind in a mortar and pestle or spice grind into a fine powder.
3. For the sauce, heat the mustard oil in a heavy–based saucepan over high heat until it begins to smoke. Take off the heat and add the bay leaf, cardamom and cumin seeds, followed by the diced tomatoes. Return to a medium-high heat, add the remaining ingredients and 1 teaspoon of the garam masala and stir until fragrant. Reduce the heat to low–medium and simmer, stirring regularly until the tomatoes collapse and form a thick sauce.
4. Meanwhile, heat the oil for deep–frying in a large saucepan to 160°C. Deep-fry the fish, a few pieces at a time, until golden. Set aside.
5. Stir another teaspoon of garam masala to the sauce and 185 ml (¾ cup) water. Taste and season with salt. Add the fried fish pieces, cover and simmer over low for 15-20 minutes or until the fish is tender. If the sauce thickens too much add a little more water. Turn off the heat and allow to rest for 5 minutes.
6. Place the fish on a bed of steamed rice, pour the sauce over the top, then scatter with coriander and serve with cucumber and radish on the side. 

 

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Photography by Andrew Dorn.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.