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Gurnard Curry

Gurnard Curry is a modern British recipe for a classic Bengali-style curry of gurnard fillets cooked in a spiced tomato and coconut milk base. The full recipe is presented here and I hope you enjoy this classic British version of: Gurnard Curry.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesVegetable RecipesBaking RecipesBritish Recipes


Ingredients:

For the Masala:
1cm piece of cinnamon
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp fenugreek seeds

For the Curry:
800g gurnard fillets, skinned and pin-boned
1 x 440g tin of chopped tomatoes
1 x 440g tin of coconut milk
3cm length of fresh ginger, finely grated
4 birds' eye chillies (or to taste)
1 medium onion, chopped
4 garlic cloves, peeled
salt

Method:

Salt the skinned gurnard fillets then set aside to firm up.

Heat a small non-stick pan over high heat. Separately dry fry each spice for about 1 minute or until aromatic then turn into a bowl and dry fry the next spice. When all the spices have been fried tip into a coffee or spice grinder and grind to a fine powder. Set aside.

Combine the grated ginger, chillies, onion and garlic in a food processor. Pulse to chop then blend to a smooth paste (add 1 tbsp oil and as much water as you need to help you).

Place a saucepan over medium heat. When hot, add oil then add the onion paste and sweat down gently for about 5 minutes. Now add the tomatoes and the coconut milk. Bring to a simmer and cook for 5 minutes then stir in the spice powder.

Lightly grease a baking dish. Pour a little of the sauce in the base then lay in the gurnard fillets (wipe off any excess salt first). Pour over the remaining curry sauce then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until the fish is just cooked. Remove from the oven and carefully divide the fish and the sauce between four serving plates. Serve hot, accompanied by rice or flatbreads and a minted cucumber yoghurt dip.