Ruby Ullah’s ultimate Fish Curry recipe
| 19th April 2021
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.
Fish Marinade
- 500gm Hake loins
- One tablespoon of tandoori masala
- One teaspoon of crushed garlic and ginger
- One tablespoon of lemon juice
Method
- 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
Sauce Ingredients
- 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
Method
- 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.