Fish Curry

Recipe by sharda
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
  • Preserve some cut pieces 1 cup) of onion.
  • Cut small pieces of tomatoes.
  • Make small pieces of fish fillets, about 3 inches in length.
  • Clean them properly if you are using the whole fish and make it into small pieces.
  • Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
  • Mix all of them properly.
  • Allow to marinate for 1/2 hour.
  • Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
  • Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
  • Keep all of them in a separate plate.
  • When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
  • Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
  • Then put the cut onion pieces and allow it to just a little brown.
  • Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
  • Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
  • You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
  • The paste is now perfectly fried.
  • Now pour 3 cups of water to it, or as much thick gravy you want.
  • Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
  • Switch off the gas.
  • Use coriander leaf for garnishing.
  • This dish should be served with fresh steamed rice and squeeze some lime some juice on top.
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