Anglo-Indian Spiced Snakehead Fish Curry

Ingredients

In the original French cuisine, the snakehead fish is typically prepared by poaching it in a simple broth. However, in this Anglo-Indian adaptation, the fish is poached in a flavorful curry sauce infused with a blend of Anglo-Indian spices. This adds a unique depth of flavor and a touch of heat to the dish, creating a fusion of French and Anglo-Indian culinary traditions. We alse have the original recipe for Vipere cieche, so you can check it out.

• 500g (1.1 lb) snakehead fish fillets 500g (1.1 lb) snakehead fish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Add the chopped tomatoes to the pan and cook until they soften.
4. 4.
   In a small bowl, mix together the ground turmeric, cumin, coriander, chili powder, and garam masala. Add this spice mixture to the pan and cook for a minute to release the flavors.
5. 5.
   Pour in the coconut milk and stir well to combine. Bring the mixture to a simmer.
6. 6.
   Gently place the snakehead fish fillets into the pan, ensuring they are fully submerged in the curry sauce. Cover the pan and let the fish cook for about 10-15 minutes, or until it is cooked through and flakes easily with a fork.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Snakehead fish — Ensure that the fish fillets are fresh and free from any unpleasant odor. If snakehead fish is not available, you can substitute it with any firm white fish like cod or tilapia.
• Anglo-Indian spices — To enhance the flavors, you can toast the whole spices (cumin seeds, coriander seeds) before grinding them into a powder. This will add a deeper aroma to the dish.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped green chili to the sauce.
• If you prefer a thicker curry, you can add a tablespoon of coconut flour or ground almonds to the sauce.
• To add a tangy twist, squeeze some fresh lemon juice over the curry before serving.
• Serve the curry with a side of raita (yogurt sauce) to balance the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Anglo-Indian Spiced Snakehead Fish Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the curry in a shallow serving dish, allowing the vibrant colors of the fish and vegetables to shine through. Sprinkle some additional chopped cilantro on top for an appealing finishing touch.