Fish seems to have become a popular choice in our household lately after my initial aversion to it. Guess the taste, the ease of cooking it and reading about all the benefits of adding fish to our diet while down playing red meats has had an influence on my change of taste! I have been trying to make fish at least twice a week sometimes simply grilling it or when I have more time I make an Indian curry like the one I am sharing here.
This particular dish is not the quickest way to prepare, but its actually quite simple and if you happen to be new to Indian cooking and new to spices then its a good dish to begin your experimentation with spices! I came up with this dish for a Portuguese friend of mine who was completely adverse to spices as he came from the same school which taught that Indian curries are spicy hot, so would not even go near it let alone try! He is the kind of person who would bring his own bread and cold cuts at the mere thought of eating at our place because he was so scared of spices and what he thought would ‘blow his mind off and have steam coming out of his ears!’
Anyway it was my attempt to try and change his notion and I tried with what he liked eating which is fish! This was a challenge for me which I simply had to win. I could not bear the thought of being friends with someone who brought his own food at our dinner gatherings, I am an Indian after all so feeding people is our motto! This simply had to change and guess what after a bit of cajoling and coaxing it did ???? ! I had less trouble with getting my daughter to try something new than my friend! But I finally got there in the end and that’s what matters!
One of the reasons to make this dish was the flexibility of adding additional ingredients to the common sauce base, since I prepared the sauce separately and later added the fish to complete the dish. The base of the sauce is quite standard so you can actually add thinly cut stir fried chicken breast pieces, Indian cottage cheese (Paneer), chunky feta cheese or veges like cauliflower, potatoes, carrots and beans to the sauce for a vegetarian version. You can also prepare the sauce and freeze it and simply add whatever you wish to for another day! I tend to make different kind of sauce bases and freeze them, to use later. It especially comes handy when you have less time to make something from scratch or any last moment guests esp those you wish to show your culinary skills too ???? !