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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

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
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

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
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