Ingredients

4 x 200g/7oz pieces of pollock fillet

2 tablespoons vegetable or corn oil

½ teaspoon black onion seeds

1 tsp fennel seeds

1 teaspoon salt

½ teaspoon dried red chilli flakes

2 tablespoons pressed rice flakes

 

For the sauce

3 tablespoons vegetable or corn oil

1 tsp mustard seeds

½ tsp fenugreek seeds

10 fresh curry leaves

2 large onion, chopped

2 teaspoons mild red chilli powder

5 tomatoes, finely chopped

½ cup tamarind paste

1 cup fish stock

2 teaspoon salt

1 tsp sugar optional

Introduction

Pollock is a lesser known fish but is full of flavours and a good substitute for cod or haddock. This sweet and sour fish curry from Hyderabad gets a dash of drama by the sprinkling of rice flakes and chilli flakes on the fish that add to the layers of flavours and textures in the dish.

Method

Pat dry the fish with a kitchen paper, rub with the salt, black onion seeds, fennel seeds and half the oil and set aside for 30 minutes.

Meanwhile, make the sauce. Heat the oil in a pan, add the mustard seeds, fenugreek seeds, curry leaves and onion and sauté for 12-15 minutes until golden brown. Add the chilli powder and tomatoes and cook another 6-8 minutes until the tomatoes are soft. Add the tamarind and fish stock and simmer for 2-3 minutes. Add salt; simmer for another couple of minutes, check seasoning and consistency. Adjust the sugar in the sauce of you feel the sauce is too sour, its meant to be sweet and sour.

To cook the fish, heat the oil in a large frying pan, add the fish fillets, skin side down and cook for about 3-4 minutes on each side. If need be, place in a medium hot oven at 180℃ for a few minutes to cook. Remove from the oven, sprinkle the rice and chilli flakes on top of the fish to form a crust and place under a hot grill for a minute or two, until golden brown. Pour the sauce on to 4 serving plates, place the fish on top and serve.

You may serve stir-fried spinach, or with this dish.

The Cinnamon Club 

Sources fish sustainably
Sources fish sustainably