Making a good curry can often be a slow and complex process, however, this red gurnard curry is made using my authentic Indian Tandoori Seasoning so it takes just 30 minutes from start to finish. Tasty food, made simple!
Red Gurnard is native to the Eastern Atlantic and is therefore widely available in the UK and across many parts of Europe. It’s also very highly sustainable and sits within the category of least concern! The flesh is white and meaty with a moderate strength of flavour. It is perfect for a fish curry as the flesh holds together and is very succulent.
This red gurnard curry recipe serves two people and takes just 30 minutes to cook.
Red Gurnard Curry – what you need:
1x large red gurnard – filleted and cut into 1 inch chunks approximately. Your fishmonger can fillet for you if necessary as the fish is very spikey!
1x large white onion – very finely chopped.
1x tin/carton chopped tomatoes (approx. 400g).
50g salted butter.
3x heaped teaspoons of The Food Beaver Tandoori Seasoning.
2x tablespoons plain yoghurt.
Small handful fresh chopped coriander – for the garnish.
Half a red chilli – finely chopped – for the garnish. Leave seeds for more heat.
2x lemon wedges – to squeeze over at the end.
Medium sized saucepan.
Pilau Rice – what you need:
Approx. 250g Basmati rice – rinsed with cold water.
4x whole cardamom pods – gently squashed to release the fragrance.
Half teaspoon turmeric powder.
Pinch of sea salt.
Red Gurnard Curry with Pilau rice – what you need:
1. Firstly melt the butter in the saucepan over medium heat (be careful not to burn the butter) then add the finely chopped onion and cook for approx. 10-15 minutes until the onions are soft and brown and formed almost into a paste. Stir regularly throughout.
2. Once the onions are ready, add three heaped teaspoons of The Food Beaver Tandoori Seasoning and stir. Cook gently for another 5 minutes until all the spices have been absorbed by the onions. Be careful not to burn the spices.
3. Whilst the spices are cooking, add the Basmati rice to the small saucepan with the cardamom pods, turmeric and sea salt. Add boiling water and simmer for approx. 10 minutes until cooked but still firm.
4. Now add the chopped tomatoes to the curry, stir and simmer for another 10 minutes until the tomatoes have formed a rich sauce with the other ingredients. Smooth out any lumps if necessary.
5. Add the red gurnard chunks to the sauce and simmer gently for a further 5 minutes until the fish is cooked through.
6. Finally, serve the rice into bowls, topped with the delicious, rich red gurnard curry, a spoonful of plain yoghurt, squeeze of lemon, chopped red chilli and fresh coriander.
Tasty food, made simple!
I hope you like this authentic Red Gurnard Curry with Pilau Rice recipe, made with The Food Beaver Tandoori Seasoning. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.
The Food Beaver.