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Fish Curry

⏱Time: 50 min
This is the favorite fish curry dish from the eastern part of india. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. I have to practice it 3-4 times to achieve perfection. Try this…

Description

This is the favorite fish curry dish from the eastern part of india. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. I have to practice it 3-4 times to achieve perfection. Try this curry with plain steamed rice–you'll love it.

Ingredients

  • Fish Fillets
  • Garlic Paste
  • Gingerroot
  • Mustard Seeds
  • Bay Leaves
  • Coriander Powder
  • Shallots
  • Red Chilies
  • Cumin Seed
  • Turmeric Powder
  • Salt
  • Tomatoes
  • Oil
  • Water

Instructions

  1. In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together
  2. Preserve some cut pieces 1 cup) of onion
  3. Cut small pieces of tomatoes
  4. Make small pieces of fish fillets, about 3 inches in length
  5. Clean them properly if you are using the whole fish and make it into small pieces
  6. Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste
  7. Mix all of them properly
  8. Allow to marinate for 1 / 2 hour
  9. Take a pan or a wok, heat it and put oil to deep fry the fish
  10. Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side
  11. Keep all of them in a separate plate
  12. When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it
  13. Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed and allow them to splutter
  14. Then put the cut onion pieces and allow it to just a little brown
  15. Then put all the ground paste, tomatoes, left over turmeric powder and salt to taste
  16. Keep stirring it until the paste becomes a little brown
  17. You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok
  18. The paste is now perfectly fried
  19. Now pour 3 cups of water to it, or as much thick gravy you want
  20. Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes
  21. Switch off the gas
  22. Use coriander leaf for garnishing
  23. This dish should be served with fresh steamed rice and squeeze some lime some juice on top
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