Fish curry

Fish curry

Fish becomes a mandatory diet since it is loaded with good amount of protein, vitamins and minerals. There are countless varieties of fishes out there and one lifetime wouldn’t be sufficient to experiment on fishes and their health benefits. As a beneficiary we are indeed happy about it. Fish curry – A traditional way of cooking fish in India, can be cooked with just a few spices and it is quite easy to prepare. I’d love to cook with fresh pounded spices in a simple way so that we can enjoy the cooking as well as the taste of flavorsome curry.

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Fish curry

 

Serves 3 to 4

Ingredients

  • 450g cleaned Fish fillets (Tilapia,Mackerel, sardines or Salmon)
  • 7 to 9 shallots, chopped
  • 2 medium size tomatoes, diced
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 2 sprigs of curry leaves
  • 1 tsp chilli powder
  • 1 green chilli, chopped
  • Required amount of salt
  • A lemon size tamarind (soak in warm water and extract the juice)

For marination

  • 1 tsp ginger garlic paste
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • A little amount of salt

For masala paste

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1/2 tbsp black peppercorns
  • 1 dried red chilli

Preparation

  • In a large bowl, combine all the marinating ingredients along with fish fillets and mix well together. Set aside
  • Dry roast the “For masala paste” ingredients over medium heat for a minute or two untill the aroma comes out of the spices. Let it cool down for sometime
  • Get on with curry preparation meanwhile. Place a heavy saucepan over medium heat and drizzle some coconut oil. Add in mustard seeds,fenugreek seeds and  some curry leaves and let them splutter.
  • Now add in shallots and stir fry for a minute or two until it is tender.
  • Throw in diced tomatoes and stir well. Let it cook for 4 to 5 minutes until it is cooked through
  • Simultaniously, blend the dry roasted ingredients to a blender with little water and make it into a smooth paste.
  • Now add in the masala paste into the pan and then add tamarind juice. Bring it to the boil.
  • Add in the fish fillets and cook for another 5 to 6 minutes until the fish is cooked and the sauce has become desired consistency.
  • Garnish with some curry leaves and a little coconut oil.
  • Serve with basmati rice to enjoy the meal to its fullest.

 

 

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