Indian Cooking At Home: Meen Curry (Sweet & Sour Fish Curry)

Tue Jul 31 2018

Indian Cooking At Home with Sunil Ghai

Are you ready to learn how to make easy, delicious Indian dishes worthy of any top notch Indian restaurant? Then don’t miss this fabulous new chef recipe series brought to you by I Love Cooking in association with Award Winning Chef Sunil Ghai one Ireland’s most talented Indian Chefs.

We will showcase a series of delicious Indian recipes which you can use our essential spice guide to help you along the way.

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Looking for a ‘Meen’ Fish curry recipe? Check out Sunil’s Sweet & Sour Mean Curry. It’s best to use tamarind pulp rather than tamarind paste. You can buy tamarind pulp in Asian markets and you simply soak it in hot water to use. If you can’t easily find tamarind pulp, you can substitute with lime juice instead.

Sweet & Sour Fish Curry (Meen Curry)

Ingredients:

Oil, for cooking
½ tsp fenugreek seeds
150g red onion, finely diced
10 curry leaves
20g fresh ginger, finely chopped
2 cloves garlic, minced
½ tbsp deggi mirch powder
1 tsp coriander powder
1 dry red chilli, torn in half
½ tsp turmeric powder
½ tsp fenugreek seed powder
1 ½ tbsp tomato paste
60-80ml coconut milk
Salt, to taste
4 sea bass fillets, cut into large chunks
1-2 tsp reconstituted tamarind pulp
1-2 tbsp fresh coriander, roughly torn
Palm sugar, to taste

Method:

Add a generous drizzle of oil to a large deep pan set over medium high heat. Once oil has reached smoking point, add the fenugreek seeds, onion and curry leaves. Reduce heat to medium low and cook until onions are golden brown.
Stir in the ginger and garlic then cook on low heat for 1-2 minutes until fragrant. Add the deggi mirch and coriander powder with a small splash of water, stir and cook for 1-2 minutes. Stir in the dry red chilli, turmeric and fenugreek seed powder, then mix in the tomato paste with a generous splash of water. Mix well.
Stir in enough coconut milk so that you have a thin sauce, between 60-80ml, then add the fish, making sure they’re covered in sauce and sitting apart in the pan. Simmer for 15 minutes.
Before serving, stir in tamarind pulp to taste (or lime juice instead) and the roughly torn fresh coriander. Finally, add a bit of palm sugar to add a little but of sweetness to the curry. (You can also use honey or regular sugar).
Serve hot.

Sunil Ghai's Essential Spice Guide, I Love Cooking videos, Sunil Ghai, Pickle Restaurant, Tiffin by sunil

About Sunil Ghai:

Renowned for his bold, contemporary cooking style Sunil Ghai was born in India and grew up in the prosperous city of Gwalior in Indeuwklooeia.

Former Corporate Chef of the Jaipur & Ananda Restaurant Group he is considered to be the leading Indian chef in Ireland and the recipient of an impressive array of awards including FOOD&WINE Magazine’s Chef of the Year 2009.

He is currently at the helm of his own Venture at Pickle Restaurant and Eating House on Camden Street , Dublin 2. He has recently just opened Tiffin By Sunil with his wife Leena, a delicatessen with a difference located in Greystones, Co Wicklow.

He believes his success is down to the creative cooking talents of his father. According to Sunil “Many of my influences in the creation of my recipes come from my father He has a fantastic imagination when it comes to cooking and I have yet to taste food quite like it.”

Sunil’s home city of Gwalior was an ideal starting point for his career as an aspiring chef he says. Known as the city of music it boasts over 400 years of royal music patronage, which also brought with it the best cuisine from every corner of the nation. Sunil’s first passion in life was cricket followed by his mother’s first love – cooking. “The wonderful thing about growing up in Gwalior was the eclectic influences all around you. It’s a melting pot of culinary delights from all over the many different regions of India,” says Sunil.

Achievements: