Albacore & Chickpeas in Spiced Yoghurt Sauce
This simple dish is loosely based on the mild korma curries of northern India which use yoghurt to mellow the flavours of chilli and other spices.
700g thick albacore steaks, skin off
1½ teaspoons ground turmeric
Salt flakes and freshly ground black pepper, to taste
2 tablespoons ghee (see notes)
1 teaspoon brown mustard seeds
8 curry leaves (see notes)
2 brown onions, halved and finely sliced
400g cooked chickpeas, rinsed and drained
2 small green chillies, finely sliced
3cm piece ginger, cut into fine slivers
1 teaspoon garam masala
1 teaspoon ground coriander
200g thick natural yoghurt
¼ cup coriander leaves
Steamed basmati rice, to serve
Trim off any skin and dark muscle from the fish. Cut into 3cm cubes and place in a large bowl with turmeric and a good pinch of salt. Toss gently until the fish is evenly coated.
Heat a large frying pan or wok over a medium heat. Add the ghee, mustard seeds and curry leaves and stir for a minute or 2 until mustard seeds start to ‘pop’. Add the onion, reduce heat and cook, covered, for about 10 minutes, stirring occasionally, until it has softened and turned pale golden. Push the onion to the side of the pan, increase the heat and add the fish in a single layer. Turn it to seal on all sides.
Stir the onion through the fish, add the chickpeas, chilli, ginger, garam masala and ground coriander and cook for a further 3-4 minutes, stirring occasionally, until the fish is cooked but still pink in the centre. Fold yoghurt through. Remove from heat and sprinkle with coriander leaves.
Serve with steamed basmati rice.
If ghee (clarified butter) is unavailable use 1 tablespoon of butter and 1 tablespoon of vegetable oil. Curry leaves are available from most fruit and vegetable shops, they have a spicy aroma similar to cumin and aniseed; they can be omitted if unavailable.
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