We all know and love the classic family-favourite Indian Butter Chicken dish that is always a hit come curry takeaway night, but did you know how simple it is to make yourself? And furthermore, have you ever thought of trying it with fish? The tomatoey, creamy, buttery, spices sauce lends itself perfectly to a delicate firm white fish and makes the most delicious curry that’s packed full of nutrients.
This simple curry sauce could also easily be made with prawns or any veg you like!
Directions
Place a heavy-based pot on a medium heat with 2tbsp of the butter and a dash of olive oil to prevent the butter burning. Add your fish chunks and cook for about a minute on each side until the outside becomes opaque and slightly golden – they won’t be cooked through yet. Remove from the pot and set aside.
Add the remaining 1tbsp of butter and another small drizzle of olive oil followed by the onion and a pinch of salt. Sauté for 3-4 minutes until soft and translucent – use your spoon to loosen the browned bits on the bottom of the pot from the fish. Add the garlic, ginger and spice blend and sauté for a further minute until fragrant.
Add the tomatoes in, stir and bring to a simmer. Leave simmering on a medium heat for 10 minutes. Reduce the heat to low and add your coconut cream in – stir to combine.
Add your fish cubes into the sauce and cover, leaving for a further 7-8 minutes, or until the fish is cooked through and the sauce is thickened to your liking.
Serve with fluffy rice and your fresh coriander and enjoy!
