India consumes more whisky than any other country in the world, so we thought it was time we tried out The Tweeddale Blend with some classic Indian cusine for a rather uncommon yet perfect pairing.
Masala Sauce Ingredients:
1 tsp cloves
1 tbsp coriander seeds
1 tsp cumin seeds
2 star anise
8 dried Kashmiri chillies
½ tsp turmeric
1 tbsp palm sugar
1 tsp salt
5 garlic cloves, peeled and crushed
3cm root ginger, peeled and grated
1½ tbsp white vinegar
3 tbsp vegetable oil
1 onion, finely chopped
1 large tomato, grated
400ml tin of coconut milk
2 fresh green chillies, slit lengthwise
400g firm white fish cut into chunks
Coriander, to garnish
- To make the masala, toast the spices in a dry pan until aromatic. Grind to a powder in a pestle and mortar, and then mix in the remaining ingredients.
- Heat 2 tbsp vegetable oil in a large pan over a medium high heat then add the onion. Fry until soft and lightly golden, then stir in the masala sauce. Cook for a couple of minutes until aromatic.
- Stir in the tomato and cook until most of the liquid has evaporated.
- Mix in the coconut milk and 100ml water.
- Add the green chillies and bring to the boil.
- At the boil, turn down the heat and simmer for 10 minutes until the sauce is beginning to thicken. Taste for seasoning.
- Add the fish and cook for about 5 minutes until cooked through.
- Serve with rice and coriander to garnish alongside a dram of The Tweeddale Blend.