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I was in my local fishmonger‘s a couple of weeks ago, and my eyes were caught by some skate cheeks. These are something I have never cooked with. They look a little like scallops, and I have learnt since that you can treat them in the same way. But the fishmonger recommended a fish curry. I turned to Nigella as my inspiration, and this is what I came up with:

Ingredients

  • Skate cheeks (I’m not sure what the weight was, I asked the fishmonger for enough for two people, she gave me perhaps 10-12 pieces)
  • a little salt
  • 2 teaspoons turmeric
  • 1 red onion, finely sliced
  • 3 cloves of garlic, finely sliced
  • chilli
  • 1 inch or so of fresh ginger
  • 1 teaspoon ground cumin
  • 1 400ml can of coconut milk
  • 3 tsp tamarind paste
  • 1 fish-stock cube
  • chopped coriander

As instructed by Nigella, sprinkle the fish with a little salt, and a teaspoon of turmeric. Return it to the ‘fridge whilst you get on with the sauce.

Gently fry the onion, garlic, chilli, and garlic until softened. Add the cumin and remaining turmeric.

Add the coconut milk, tamarind paste, fish stock cube and a little boiling water to the mix.

Allow to simmer for ten minutes or so.

Cool slightly. Then, using a hand-blender, whizz the sauce to a smooth consistency.

If you are making the sauce ahead of time, this is a good time to stop.

Otherwise, if you are just about ready to eat, add the fish to the sauce and simmer for five minutes or so. Skate cheeks have a single bone, which you can (in a very sophisticated manner) spit out whilst eating.

Serve with rice, and a sprinkling of coriander.

SERVES 2.

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