Thursday, 29 October 2020

Fish Curry

Fish Curry

Fish 1 kg
Onion 1.5 cup or 2 medium
Garlic 2 heads
Green chili 2 or to taste
Salt 1+.5 tsp

Ajwain/caramelize seeds a healthy pinch

Turmeric 1/4 +1/4 tsp
Cumin powder 1.5 tsp
Coriander powder 1.5 tsp
Garam masala 1/2 tsp

Red chili powder 1 tsp
Kokum 3 pcs
Curry leaves 12-15
Lemon juice 1 tbsp
Mustard oil 1/4 cup
Olive oil 1/4 cup

Sprinkle .5 tsp of salt, ajwain and lemon juice on fish. Rub it well and let sit for 30 mins or so. Then rinse with cold water and dry well. Heat mustard oil in a frying pan and shallow fry fish.  Don't need to cook it fully just sear the edges. Reserve the oil as we will be adding it to te curry later on.
Grind one onion, garlic and green chilli.
Heat olive oil plus remaining mustard oil and add one sliced/chopped onion. Fry till nice and golden. Add curry leaves and fry for 30 seconds.  Put in the garlic paste and dry spices except kokum and garam masala. 
Bhunofy the masala till oil separates. It takes time and patience,  don't hurry this as it is the most important part of fish curry.
Once masala is grainy(danedar) pour in 2-3 cups of water and kokum. Slide in the fish gently into the pan. Bring it to a boil. DON'T stir the pot. Swirl it around or fish will break.
Cover and cook for 10 mins.
Turn the heat off and add Coriander leaves, garam masala and slit green chili. Cover and let sit for 10 mins before serving.

Serve it with roti or rice.


Use a wide , shallow pan to make fish curry so all pieces are in single layer.

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