Fish Curry

Ingredients :

  • Medium sized pomfret – 3 to 4 pieces
  • Red Kashmiri chili – 6 pieces
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 2 tsp
  • Mustard seeds – 1 tsp
  • Cashew nuts – 6 to 8 pieces
  • Coconut milk – 3 cups
  • Oil – 5 tbsp
  • Garlic – 5 cloves
  • Ginger – 1 inch piece
  • Cardamom (big) – 2 piece
  • Chopped onion – 1 piece
  • Water – 3 cups
  • Curry leaves – a few
  • Salt to taste

Method :

  1. Wash, clean and cut the pomfret into medium sized pieces and chop the onions.
  2. Heat 2 tbsp oil in a pan.
  3. Add the onions, coriander seeds and cumin seeds.
  4. Stir fry for 2 – 3 minutes and let it cool.
  5. Now take all the above mentioned spices and grind to a fine paste with roasted onions.(This masala can be prepared and stored in the refrigerator for 2 – 3 weeks).
  6. Heat 3 tbsp oil in a pan.
  7. Add the mustard seeds and a few curry leaves.
  8. When the seeds splutter, add the ground masala and cook for 10 – 12 minutes till the oil separates.
  9. Now add water and boil.
  10. Lower the flame and add the fish pieces and cook for 3 minutes only or the fish shall break.
  11. Add the tamarind or limejuice and the coconut milk.
  12. Boil further for about 5 minutes.
  13. Serve hot with boiled rice.
Post Tags
About Author: jack

Leave a Reply

Your email address will not be published.