Fish Curry Recipe is a tasty and super delicious dish. It is easy to prepare and takes just about 30 minutes to make it.
Ingredients:
Marination:
- Fish 400 to 500 grams
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- ¼ to ½ tsp red chilli powder
- Salt as needed
other ingredients:
- 2 tbsp oil
- 2 medium onions sliced or ¾ cup sliced
- 2 medium ripe tomatoes
- ½ tsp saunf (optional)
- 2 tbsp coconut grated
- 1 tsp red chilli powder
- 1 sprig curry leaves
- ½ tsp Jeera/ cumin
- 1 green chili chopped or slit
- 1 small onion chopped finely
- 1 tsp ginger garlic paste
- 1 to 1 ½ tsp garam masala
- 1 ¼ cup water
Method: Fish Curry Recipe
- Marinate fish with ingredients mentioned under marination. Set aside till we need.
- Fry onions in 1 tbsp oil until lightly golden. Saute tomatoes as well until soft and mushy.
- Fry coconut, saunf, red chili powder, turmeric (optional) along with onions and tomatoes until the mixture turns fragrant. Make sure the raw smell has gone away from all the ingredients.
- Cool this and blend to a smooth or coarse paste to suit your liking. If needed add 2 tbsp water to blend well.
- This step is optional. Fry fish in 1 tsp oil slightly until the raw smell goes away just for 2 to 3 mins on both sides.
- Add 1 tbsp more oil to the kadai. Allow cumin to splutter. Fry onions, curry leaves and green chili until the onions turn golden.
- Saute ginger garlic until the raw smell goes off.
- Add the ground paste, red chili powder (optional) and garam masala. Fry until the mixture smells good.
- Pour 1 ¼ cup water. Bring it to a boil. Cook until the oil begins to separate and the gravy thickens a bit.
- Drop the fish pieces and cook on a medium heat covered.
- Gently flip them after 3 to 4 mins or more depending on the thickness of the piece.
- Cook on both the sides until cooked. Fish pieces bulge a bit when cooked completely.
- Garnish with coriander leaves if desired.
