FISH MAKHANI
Serves: 4 people
Preparation time: 2 hours
Cooking time: 20 mins
1 kg (2 lbs 4 oz) Fish (Kingklip), cut into 1 inch cubes
3 tablespoons Tikka Masala Paste
2 tablespoons thick natural yogurt (Greek yogurt)
2 tablespoons vegetable oil
2 teaspoons fresh garlic, chopped
1 onion, sliced
400 g (14 oz) tomatoes, chopped
2 tablespoons double cream
1 tablespoons fresh chopped coriander
In a bowl mix together 2 tablespoons of Tikka Masala Paste and the yogurt. Add the fish, cover and
leave to marinade for a minimum or 2 hours in the refrigerator.
Remove from the refrigerator and cook in a preheated oven at 200°C / 400°F / gas 6 for 15 minutes, turning halfway through cooking.
In the meantime make the Makhani sauce. Heat the vegetable oil in a pan on a medium flame. Add the onions and allow them to turn light golden brown. Add the garlic and the remaining Tikka Masala paste and allow to cook for 3 minutes. Add the tomatoes, stir well and cover.
Leave the sauce to infuse for 15 minutes, stirring frequently to ensure the base does not burn. Sprinkle in some water if the sauce becomes too thick.
Add the cooked marinated fish and double cream.
Leave to cook for 2 minutes before sprinkling with fresh
chopped coriander. Serve with hot fragrant rice and cooling raita.
Patak’s
Foto: Elize de Kock
