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Yoghurt Fish Curry

This Bengali-style fish curry is creamy and well-spiced with the right amount of spice so as not to over power the fish but add layers of flavour in the masala. Use any seasonal firm white fish that is sustainable but also, even chicken would work well.
  • 4serves
  • 5mins prep
  • 20mins cook
Yoghurt Fish Curry
This Bengali-style fish curry is creamy and well-spiced with the right amount of spice so as not to over power the fish but add layers of flavour in the masala. Use any seasonal firm white fish that is sustainable but also, even chicken would work well.
Made with
Tikka Masala Paste

Tikka Masala Paste

4.9 (53)
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Ingredients

  • 4 tbsp. The Spice Tailor Tikka Masala Paste
  • 3 tbsp. vegetable oil
  • 1 onion, finely chopped
  • 3 fat garlic cloves, grated into a paste
  • 10g ginger, chopped
  • 1 tbsp. tomato purée
  • Sea salt and black pepper
  • 100g full-fat Greek yoghurt
  • 500-600g firm white fish fillets, cut into fairly large pieces
  • Handful of coriander leaves, chopped, to serve

Method

  1. Heat the oil in a saucepan over medium heat. Add the onion and some salt and cook for 6-8 minutes, stirring occasionally until soft and lightly golden brown. Add the garlic and ginger and cook for 1 minute.
  2. Add the tomato purée and yoghurt and cook, stirring constantly until the mix is bubbling and has reduced to a thick mass and has released oil back into the pan - around 5-6 minutes over a good heat. Add in the Tikka Masala paste and give it a good stir.
  3. Stir in 150ml water and bring to a simmer, cook until the sauce has the consistency of single cream. Taste and adjust the seasoning with a little more salt, or if you prefer, more heat.
  4. Lightly season the fish with salt and pepper then add to the pan. Gently shake the pan to coat the fish with the sauce. Cover and simmer for 3-5 minutes, or until the fish is just cooked through and opaque. Sprinkle with chopped coriander and serve with rice or Indian flatbreads.

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