Yellowtail Madras

An easy and delicious recipe.

Ingredients
  • 1 kg of yellowtail diced in large cubes
  • 200ml canola oil
  • 3 tbls hot masala
  • 1 tsp turmeric
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 Tsp fennel seed
  • 2 Tsp cardamom pods
  • 5 pieces of casia bark
  • 5 bay leaves
  • 60ml white grape or spirit vinegar
  • 60g brown sugar
  • 1 tbls pink salt
  • 100g tomato puree
  • 4 tomato’s diced blended to a fine puree
  • 500g peeled and sliced onions
  • 20g ginger peeled and diced
  • 20g garlic peeled and diced

Method

  1. Peel the garlic ginger and blend together with the sugar salt vinegar. 
  2. Fry this for 2 to 3 minutes in hot oil add the balance of the spices and fry for a further 3 min 
  3. Add the onions and cook till the start to brown on a low heat stirring constantly
  4. Add the tomato puree and chopped tomato and simmer for 1hr till the sauce becomes rich and the oil starts to separate
  5. Dust the fish in the hot masala or curry powder of your choice season with salt and place in pot the sauce
  6. Make sure to cover the fish
  7. Turn the heat to low and cook for 45min to allow the fish to cook through and the curry flavours to infuse into the fish do not stir

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