| Recipe Name:
Fish Curry |
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| Category:
Indian |
Sub Category:
Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Fish (singhara/ rohu/ surmai) |
|
200 g |
| Lemon |
|
1 |
| Onion |
|
100 g |
| Ginger |
|
1/2" piece |
| Garlic |
|
4 cloves |
| Tomatoes |
|
100 g |
| Curd |
|
4 tsp |
| Salt |
|
1 tsp |
| Red chilli powder |
|
1/4 tsp |
| Turmeric powder |
|
1/4 tsp |
| Garam masala |
|
1/4 tsp |
| Fat |
|
2 tbsp |
| Poppy seeds |
|
1/4 tsp |
| Black cardamom |
|
4 |
| Cloves |
|
4 |
| Pepper corn |
|
4 |
| Cinnamon |
|
2" piece |
| Bay leaf |
|
2 |
|
|
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Method: |
- Clean, wash and marinate the fish with lemon juice and salt for 3-4 hours.
- Roast poppy seeds, cloves, cinnamon and pepper corn. Grind them along with ginger and garlic.
- Grate or grind onion.
- Heat fat in a heavy bottom pan, add bay leaf and black cardamom and fry. Add grate onion and fry till golden brown. Add chilli and turmeric powder and 1 tsp water.
- Add masala paste, blanched and chopped tomatoes, beaten curd and salt to the above masala and cook till fat separate out.
- Wash the marinated fish and dry it in folds of clean cloth. Add to the fried masala. Fry for some more time, then add sufficient water to make thick gravy. Bring to a boil, reduce heat and simmer for 5 minutes.
- Serve hot sprinkled with chopped coriander leaves and garam masala.
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