Fish Fillet Recipes, Prawn Recipes
Rechard Masala Fish or Prawn Curry
Tartan Sari’s Rechard Masala Paste is the perfect base to create this simple and tasty fish or prawn curry. Rechard Masala is traditionally used in Goa to marinate fish and seafood before baking or frying, and it also makes a great curry paste. You’ll find it in-store or online here. You can ‘freestyle’ this recipe slightly – use prawns or fish, and spinach (or other fresh veges or frozen peas) and coriander to taste.
Use: a thicker firm fish fillet – like Monkfish, Elephant, Moki or Ling, or frozen prawns of your choice.
INGREDIENTS
- 2 Tbsp Oil
- 1 large Onion – finely chopped
- 3 cloves of Garlic and an equal amount of Ginger- peeled and crushed
- 1-2 tsp of Tartan Sari’s Rechard Masala
- 1/2 can of chopped Tomatoes
- 1tsp Salt
- 400g firm fresh fish or frozen prawns
- 1/2 cup Water or Stock*
- Spinach, chopped – fresh or frozen
- 1/2 can Coconut Milk or Cream
- Coriander, chopped (optional)
METHOD
- Heat oil in saucepan. Add onions and fry on a low heat for 5 -10 minutes (DO NOT RUSH THIS STEP).
- Add garlic and ginger and fry for one minute. Stir in Rechard Masala and cook for another minute.
- Add tomatoes and salt.
- Bring to the boil and simmer for at least 5 minutes, stirring occasionally. Add fish or prawns, water/stock*, coconut milk and spinach and stir.
- Simmer for 5-10 minutes until the fish or prawns are cooked and the sauce has thickened. Sprinkle over freshly chopped herbs and serve with steamed rice or naan, and some Tartan Sari pickle on the side of course.
*You can make stock by boiling prawn shells (even just the tails) in a little water for 20 minutes. Drain off the liquid and use. This imparts amazing flavour and is well worth the effort. Or make our fish stock recipe ahead of time.
Recipe provided by Tartan Sari.
