Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, fish curry #week2of5. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
All Reviews for Indian Fish Curry - of Reviews. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Fish curry recipe - Simple, delicious & flavorful Indian fish curry in a onion tomato base.
Fish curry #week2of5 is one of the most popular of current viral foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Fish curry #week2of5 is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook fish curry #week2of5 using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fish curry
#week2of5:
- Prepare For curry paste:
- Make ready As required Oil for sauté
- Get 1/2 tsp mustard seeds
- Make ready 1/2 tsp fenugreek
- Get 1 tsp pepper corns
- Take 3 onions
- Make ready 2 tomatoes
- Make ready 2 tbsp chilli powder
- Make ready 3 tbsp coriander powder
- Get 1/2 cup grated coconut
- Get For fish curry:
- Prepare 1/2 kg fish of your choice
- Get 2-3 green chillies
- Make ready 1 Lemon sized tamarind soaked in 1/2 cup water
- Prepare As required Water
- Take As per taste Salt
Serve the curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using. This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. Try this curry with plain steamed rice–you'll love it.
Steps to make Fish curry
#week2of5:
- In a pan, pour oil of your choice, I prefer either coconut oil or sesame oil for fish curry.
- Add mustard seeds, fenugreek and pepper corns and once it splutters add the grated coconut and sauté until it’s golden brown.
- Add onions and once it’s transparent add tomatoes and sauté until they are mushy. Then add chilli and coriander powder and once raw smell goes transfer this to a mixer grinder and make it to a curry paste.
- In the same pan, pout few tablespoons of oil and add green chilli then add the curry paste and keep the flame in low and allow it to cover and cook for 7/8 minutes.
- Now extract the tamarind water and add to the curry and add 1 cup water equivalent and add enough salt, cover and cook it in medium to low flame for 10-12 mins.
- Then add the fish pieces and cover and cook for 5-8 minutes until you get a thick consistency of gravy. The fish gravy is ready to be served. Usually fish curry is served after 3/4 hours as the taste increases as time goes.
This simple curry is a family favourite at our house, and is a great dish to cook if your own family is a little apprehensive about fish. Choose a mild fish, and the bold flavours of the curry, combined with the creaminess of the coconut milk, are bound to win over even the most skeptical eaters. It really doesn't get easier than this. All you need is a good fish, curry powder and a few other pantry staples like oil, salt, pepper, etc. I'd love to say that the secret to this curry is my homemade curry powder, but I don't want to scare you away.
So that’s going to wrap this up with this exceptional food fish curry #week2of5 recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to fish curry #week2of5 cooking. Go on get cooking!
