Tandoori Fish. Every Time a Winner.

I'd stake my entire spice collection on the fact that the hubbie will ask me once a week for time immemorial for 'fish curry, exactly the same as last time.'  While the excitement of cooking a fish curry is starting to wane, the joy of having the same recipe asked for again and again is not to be sniffed at.  So here it is, my ever joy making version of Tandoori Fish, inspired by Khris Dhillon.

Ingredients (serves 4)

a large fillet of white fish, enough for 4 (I tend to use Woolworths' hake from the fridge section)

For the marinade -

2 mugs of plain low fat yoghurt
2 green chillies, deseeded,
2 tsp grated ginger
3 cloves of garlic, peeled
1 1/2 tsp salt
2 tso red chilli powder
2 tsp cumin
3 tsp garam masala
2 tsp white vinegar
2 tbsp sunflower oil
1/2 tsp red food colouring (don't tell the hubbie)

For the curry -

4 tbsp sunflower oil
425 ml curry sauce http://bizandthebear.blogspot.com/2012/04/basic-curry-sauce-essential-reading.html
1 tsp salt
2 tsp paprika
1 tsp chilli powder
1/2 tsp red food colouring (don't tell the hubbie)
2 tsp garam masala
1 tsp cumin

Method

1. Make the marinade. Combine the yoghurt, chillies, ginger and garlic in a blender.  Then add the remaining ingredients and process until smooth.

2. Place the fish in a large dish and cover all over with the marinade.  Set aside in the fridge for at least 6 hours, or a maximum of 24 hours.

3. Just before serving make the curry. Heat the oil n a large deep frying pan and add the curry sauce, bring to the boil.  Add the salt, paprika, chilli powder and food colouring and cook over a high heat until it is thick, stir continuously.
4. Reduce the heat and add the remaining spice and simmer for 3 minutes.  Meanwhile remove the fish from the marinade and cook under a grill for 6 minutes, or until just cooked.  Remove the skin from the fish, cut into chunks and add to the curry.

5. Add the marinade to the curry and cook on a moderate heat for a minute or so.

Serve hot with my homemade roti http://bizandthebear.blogspot.com/2012/06/homemade-roti-quicker-and-tastier-than.html and spiced yoghurt (plain yog with a dash of milk, chili powder, salt and garam masala).