Sunday, 1 April 2012

Kashmiri Butter Fish

Kashmiri Butter Fish
This was a fantastic dish I created after making a Kashmiri Butter Chicken in the slow cooker.  The original recipe comes from Ultimate Slow Cooker.  From this I used the idea of creating the sauce seperate from the meat and pureeing the onions in order to get the right consistency.  This is not a new idea for us as it is the way we make curry sauce "curry secret" style.

When preparing the sauce for the chicken I thought it would work perfectly for cooking fish.  This is because I could spend the time getting the sauce just right and then add the fish just for 10 minutes till cooked.  I also decided to add a little chilli powder to the spice mix as it seemed to be lacking a little in heat.

So that is what I did.  This recipe can be easily adapted by making the sauce and pouring over whole fillets and baking in the oven in order to keep the fish whole.  On this occasion I cut up a couple of fillets of Coley into chunks and cooked them for 10 minutes at the end which worked perfecly well too.

Here is how I did it:


white Fish (such as Coley)
30g butter
3tbsp double cream
2 medium onions
3 cloves of garlic
chunk of fresh ginger (2 inch)
2tbsp tomato puree/paste
half pint chicken stock
1tbsp demerera sugar
salt and pepper

Spice Mix:

1tsp paprika
1tsp turmeric
1tsp fennel seeds
1tsp whole cumin
1/2 tsp chilli powder
5 cardamon pods
1/4 tsp ground cinnamon


Blitz the onion, garlic and ginger in a food processor.
Heat the butter in a large pan or wok and add the onion puree.
Cook on a medium heat till just beginning to colour (about 15 mins)

Crush and mix all the spices together in a pestle and mortar and add to the onions.  Cook for a couple of minutes.
Add the sugar, tomato puree and chicken stock, season and cook for a further 10 minutes.
Add the chopped fish and cook for a further 10 minutes.  Take off the heat and add the cream and serve.

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