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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 pieces of fresh cod
  • 1 tsp paprika
  • 1 tsp turmeric
  • sprinkling of black mustard seeds
Makhani Sauce
  • 1 large tomato, chopped
  • 1 small onion, finely sliced
  • 1 small red chilli, halved (or finely chopped, if you prefer)
  • 1 cinnamon stick
  • a large knob of butter
  • 2 cloves of garlic, finely sliced (or 2 tsp garlic paste)
  • 1 tsp fresh ginger, grated (or a tsp ginger paste)
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 200 ml vegetable stock
  • 3 tbsps plain yoghurt
  • a few pistachio nuts, chopped
  • a few sprigs of fresh coriander
Fish Makhani
Line caught Icelandic cod in a creamy, buttery curry sauce!
Fish Makhani Fish Makhani

This is my take on a Makhani, made with fresh tomatoes, yoghurt, red chilli, garlic, ginger and lots of lovely ground spices! The perfect Friday night curry with a bowl of plain basmati rice and a chipati or two... to soak up all the lovely juices!

  1. Start with the paprika, turmeric, mustard seeds, some seasoning and a tbs of olive oil in a small bowl and mix well. Brush each of the fish pieces liberally all over and set aside
  2. Then to make the sauce, heat the knob of butter in a pan and add the onion, chilli, tomato and cinnamon stick. Fry gently for a minute or so before adding in the garlic and ginger. Continue to stir fry for a few minutes. Add in the tomato paste, two tbs of yoghurt, the sugar and stock and bring to the boil. Reduce to a simmer and cook for 15 minutes
  3. Finally, just before the sauce is ready, pan fry your fish pieces (on both sides) over a moderate heat until just cooked. Transfer in with the sauce and finish with the last dollop of yoghurt (or cream) and a sprinkling of the pistachio nuts and fresh corinader
Fish Makhani
Line caught Icelandic cod in a creamy, buttery curry sauce!

This is my take on a Makhani, made with fresh tomatoes, yoghurt, red chilli, garlic, ginger and lots of lovely ground spices! The perfect Friday night curry with a bowl of plain basmati rice and a chipati or two... to soak up all the lovely juices!

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 pieces of fresh cod
  • 1 tsp paprika
  • 1 tsp turmeric
  • sprinkling of black mustard seeds
Makhani Sauce
  • 1 large tomato, chopped
  • 1 small onion, finely sliced
  • 1 small red chilli, halved (or finely chopped, if you prefer)
  • 1 cinnamon stick
  • a large knob of butter
  • 2 cloves of garlic, finely sliced (or 2 tsp garlic paste)
  • 1 tsp fresh ginger, grated (or a tsp ginger paste)
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 200 ml vegetable stock
  • 3 tbsps plain yoghurt
  • a few pistachio nuts, chopped
  • a few sprigs of fresh coriander
  1. Start with the paprika, turmeric, mustard seeds, some seasoning and a tbs of olive oil in a small bowl and mix well. Brush each of the fish pieces liberally all over and set aside
  2. Then to make the sauce, heat the knob of butter in a pan and add the onion, chilli, tomato and cinnamon stick. Fry gently for a minute or so before adding in the garlic and ginger. Continue to stir fry for a few minutes. Add in the tomato paste, two tbs of yoghurt, the sugar and stock and bring to the boil. Reduce to a simmer and cook for 15 minutes
  3. Finally, just before the sauce is ready, pan fry your fish pieces (on both sides) over a moderate heat until just cooked. Transfer in with the sauce and finish with the last dollop of yoghurt (or cream) and a sprinkling of the pistachio nuts and fresh corinader