Creamy Saffron Fish Curry Recipe

Creamy Saffron Fish Curry Recipes

Ingredients :

700 g

3 tablespoons



2.5 cm

1 teaspoon

1 tablespoon

2 teaspoons

2 teaspoons

225 ml

55 ml

white fish fillets, such as sole, plaice

vegetable oil

onions, chopped

cloves garlic, crushed

piece fresh root ginger, grated


ground coriander

Masala salt

chick pea flour

natural yoghurt

double cream

lemon zest and red pepper strips, to garnish

pinch saffron threads

salt and cayenne pepper

Method :

Wash fish, remove any skin and bones and pat dry with absorbent paper. Cut into large chunks and set aside. Put saffron in a small bowl with 2 tablespoons boiling water and leave to soak for about 5 minutes. Heat oil in a large shallow pan, add onions and cook, stirring for about 5 minutes, until soft but not colored. Add garlic, ginger, turmeric, coriander, masala salt and pepper and fry for 1 minute more. Stir in flour and cook for 1 minute, then remove from heat. Stir in yogurt and cream, then return to heat and slowly bring to the boil. Add fish, saffron and soaking water and simmer gently, covered for 10-15 minutes, until fish is tender and flakes easily. Serve fish hot, garnished with shreds of lemon zest and strips of red pepper.

Serves 4

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