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Fish Makhanwala

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is such an easy and mild curry, it's been a favourite with guests at my dinner table for years.

METRIC MEASURES *Australian tablespoons are 20ml, I suggest for 15ml spoons, you just heap them a little:)

This is such an easy and mild curry, it's been a favourite with guests at my dinner table for years.

METRIC MEASURES *Australian tablespoons are 20ml, I suggest for 15ml spoons, you just heap them a little:)

Ingredients

Serves: 4

Metric Cups
  • 750 grams white fish fillets
  • 2 tablespoons butter / ghee
  • 1 large onion (sliced)
  • 4 cloves garlic (crushed)
  • 1 tablespoon fresh ginger (grated)
  • 4 cardamom pods (bruised)
  • 2 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 2 teaspoons salt
  • 2 cans chopped tomatoes
  • 125 millilitres cream
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh coriander (chopped)
  • 26½ ounces white fish fillets
  • 2 tablespoons butter / ghee
  • 1 large onion (sliced)
  • 4 cloves garlic (crushed)
  • 1 tablespoon fresh gingerroot (grated)
  • 4 cardamom pods (bruised)
  • 2 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 2 teaspoons salt
  • 2 cans diced tomatoes
  • 4 fluid ounces cream
  • 1 tablespoon lemon juice
  • 2 tablespoons cilantro (chopped)

Method

Fish Makhanwala is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut fish into 4cm pieces.
  • Heat ghee in large pan, cook onion, stirring, until lightly browned. Add the garlic, ginger, spices and salt. Cook stirring until fragrant.
  • Add unstrained crushed tomatoes, cream and juice, simmer uncovered for about five minutes or until the sauce is slightly thickened.
  • Add fish, simmer, covered for about ten minutes or until fish is tender.
  • Just before serving sprinkle with coriander.
  • Cut fish into 4cm pieces.
  • Heat ghee in large pan, cook onion, stirring, until lightly browned. Add the garlic, ginger, spices and salt. Cook stirring until fragrant.
  • Add unstrained crushed tomatoes, cream and juice, simmer uncovered for about five minutes or until the sauce is slightly thickened.
  • Add fish, simmer, covered for about ten minutes or until fish is tender.
  • Just before serving sprinkle with coriander.
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