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Whisky Whispers

Uncommon Perfect Pairings: The Tweeddale & Goan Fish Curry

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

Method:

  1. 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.
  2. 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.
  3. Stir in the tomato and cook until most of the liquid has evaporated.
  4. Mix in the coconut milk and 100ml water.
  5. Add the green chillies and bring to the boil.
  6. At the boil, turn down the heat and simmer for 10 minutes until the sauce is beginning to thicken. Taste for seasoning.
  7. Add the fish and cook for about 5 minutes until cooked through.
  8. Serve with rice and coriander to garnish alongside a dram of The Tweeddale Blend.