This week VIVA caught up with Ruby Ullah, the fabulous chef behind Cheshire’s popular takeaway Rubby’s Biryani Box.
Famed for her incredibly tasty, colourful and flavourful Biryani’s (I personally cannot get enough of them), Ruby has shared one of her most coveted curry recipes with us, exclusively for VIVA Lifestyle Magazine!
Asian spices work perfectly alongside fish, and for those of us wanted to be transported to a warmer climate, there’s no better way to get there, than with Ruby’s fresh summer twist with her popular Fish Curry.
For this particular dish, Ruby has chosen to use Hake loin, however monkfish, white fish, salmon and trout are all great substitutions.
500gm Hake loins
One tablespoon of tandoori masala
One teaspoon of crushed garlic and ginger
One tablespoon of lemon juice
Mix the masala, crushed garlic and ginger with the lemon juice and rub on the fish until covered
Let the fish marinate for an hour or ideally overnight
One tablespoon of vegetable oil
One teaspoon of garlic paste
One teaspoon of red chilli
Half a teaspoon of powdered coriander
One teaspoon of powdered cumin
Quarter teaspoon of turmeric
One or two large tomatoes (ground in a pestle and mortar)
One tablespoon of tomato paste
One tablespoon of tomato sauce
Fry the garlic in the oil, if it’s sticking to the pan just add in a little water
Add the spices and again if begins to stick just add little more water
Add the both fresh and the paste tomato to the pan
Fry the spice mixture until you see the oil begin to separate
Add 250ml of water (I tend to use veg liquid sauce available in Tesco or Sainsbury for extra flavour)
Deep fry the fish for a minute or two and transfer to the sauce mixture
Turn down the pan and simmer for 5-6 mins
Ruby’s Top Tip: You can also add home made chips in the sauce at the end. Garnish it with fresh coriander and enjoy with naan/paratha or white boiled rice. Finally, squirt a little lime over the dish after you have plated up.