Atul Kochhar | Channel 4 Sunday Brunch | Fish Curry Recipe
This Sunday 2nd october 2016, tune in to watch Chef Atul Kochhar cook a delicious fish curry from Kerala, India. The flavours in this recipe are spectacular. Kerala is the only part of India where you will find seafood cooked with cardamom, cinnamon and black pepper, quite simply because these spices grow in abundance there.
Sunday Brunch is a British television programme presented by Tim Lovejoy and Simon Rimmer which is broadcast live on Channel 4 on Sunday mornings, that features cookery and interviews with celebrity guests.
This is one of the recipes Atul Kochhar puts on his restaurant menus time and time again. ”You can make this with almost any fish you want—lobster, squid and prawns are particularly good—but I advise against mackerel, which is too oily and I don’t think it goes well. I also recommend serving with rice to soak up the rich and fragrant gravy. I could have made this with onion paste to save time, but the texture of the onions is a particular characteristic of this curry”, advises Atul.
4 green cardamom pods
1 long thin green chilli
1 tbsp coconut oil
5 cm piece of cinnamon stick
10 fresh or dried curry leaves
2 tsp Ginger–Garlic Paste
1.5 tsp ground black pepper
1.5 tsp ground turmeric
400 ml coconut milk
150 ml water
4 fish fillets, such as sea bass, sea bream fillets, pollack or whiting, 90–100g each, skin on
Assemble all the ingredients before you begin. You need a large non-stick sauté or frying pan.
Crush the cardamom pods to loosen the seeds. Remove the stalk from the chilli, if necessary, then cut the chilli in half length-ways. Skin, halve and thinly slice the onion.
Melt the coconut oil over a medium-high heat in the pan. Add the cardamom pods and their seeds, the cloves and cinnamon, and stir until the spices crackle. Add the green chilli, onion and curry leaves, and continue stirring until the onion is just lightly coloured.
Turn the heat to medium. Add the ginger-garlic paste and stir it into the oil for 30 seconds. Add the black pepper and turmeric and stir for a further 30 seconds to cook the spices. Watch closely so they do not burn.
Stir in the coconut milk and water. Season with salt and bring to the boil, then leave to simmer, uncovered, while you prepare the fish.
Cut each fish fillet into 4cm slices and season the slices with salt. Stir them directly to the curry and leave to simmer, uncovered, for 5 minutes, or until the fish is cooked through and the flesh starts to curl slightly. Take care not to over-cook the fish.
Squeeze 1 teaspoon lime juice into the curry to cut the richness and adjust the seasoning with salt, if necessary.