FISH MAKHANI
Fish Makhani is just what its name suggests – fish in a delicious, thick, slightly tangy and very creamy sauce! You can make Fish Makhani with just about any fish but it tastes best with a fish that has firm, white flesh and a mild taste. You can also substitute the fish with prawns.
- 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 tablespoon 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 pre-heated 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.
Recipe and Photo: Elize de Kock
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