“I discovered this dish around the beach in Mamallapuram, around the south-new england asia – a wonderful setting. What made the curry stand out was how unpredicted it had been. Regrettably our investigator hadn’t realized exactly what a famous place el born area was, and so i was completely unprepared: out of this restaurant around the beach, that was really much more of a shack, the most amazing fish was given to us prior to being cooked. The curry am mind-blowing which i now serve it within my restaurants in Padstow, also it convinced me when you’ve got great, fresh fish, strong spices won't ever ruin it. Individuals are frequently surprised by how fresh it tastes – it’s not provided with numerous spices, nor lots of ingredients, and it is super easy to prepare in your own home. It had been cooked with snapper tomorrow in Mamallapuram but you may make this, my perfect curry, with monkfish fillet, gurnard or filleted bass.”
Serves 4 to 6
60ml (2fl oz) vegetable oil
2 teaspoon ground coriander
1 x 400g (14oz) can chopped tomato plants
100ml (3fl oz) tamarind liquid
2 eco-friendly chillies, each sliced lengthways into six pieces, with seeds
700g (1lb 9oz) snapper fillets, reduce 5cm (2in) chunks
Steamed basmati grain
Heat the oil inside a heavy-based saucepan or karahi on the medium heat. When hot, add some mustard seeds and fry for thirty seconds, then stir within the onion and garlic clove and fry lightly for around ten minutes until softened and gently golden.
Add some curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes, then stir within the tomato plants, tamarind liquid, eco-friendly chillies and salt and simmer for around ten minutes until wealthy and reduced.
Add some fish, prepare for any further 5 minutes or until just cooked through, and serve with plain grain.
'Rick Stein’s India’ is printed by BBC Books (25)
The best dish: Ron Stein’s madras fish curry
Total time: half an hour