by Bob Arora

For almost 40 years Sachins – based in the heart of Newcastle City Centre – has been committed to culinary excellence, drawing inspiration from traditional North Indian recipes and bringing a modern twist to tantalise taste buds.

In this fish recipe, head chef Bob Arora creates a wonderfully fragrant kashmiri fish curry featuring aromatic spices and luxurious, meaty monkfish.

Ingredients
• 4 Monkfish fillets
• 2 medium-sized onions (finely
chopped)
• Cherry tomatoes (finely chopped)
• Garlic and ginger paste
• 50g coriander
• Fresh Ginger
• Turmeric powder
• Chilli powder
• Garam masala
• Chilli flakes
• Fenugreek seeds
• Cumin seeds
• Coriander seeds (gently crushed in a
pestle and mortar)
• Mustard seeds

Marinating the monkfish

1. Marinate the cubed fillets with half
   a tablespoon of garlic ginger paste
   along with half a teaspoon of turmeric.
2. Ideally leave the fish to marinate for at
   least an hour in the fridge in a covered
   bowl.

Making the Kashmiri sauce

1. Warm a tablespoon and a half of
   vegetable oil.
2. Once warm, add half a teaspoon of
   fenugreek and half a teaspoon of
   black mustard seeds, a teaspoon of
   cumin seeds and finally a teaspoon of
   the crushed coriander seeds.
3. When the seeds pop add the finely
   chopped onions. Keep stirring the
   onions on medium heat until they are
   translucent.
4. Add a teaspoon of garlic and ginger
   paste. Keep stirring for a few minutes
   to prevent the garlic and ginger from
   burning.
5. Add half a teaspoon of salt.
6. The onions should now have released
   some water. At this stage add the
   chopped cherry tomatoes and keep
   stirring until you have quite a thick
   sauce.
7. Add a teaspoon of turmeric, half
   a spoon of chilli powder and a
   teaspoon of garam masala.
8. Keep stirring your spices. Now add a
   pinch of chilli flakes.
9. Add the cubed monk fish and stir the
   masala over the fish. Try not to stir the
   dish too vigorously to prevent the fish
   from breaking up.
10. Put a lid on your pan and cook the
    fish.
11. Once the fish is cooked you can
    garnish with some finely sliced ginger
    and top with fresh chopped coriander.
12. Serve with rice or naan bread.