Although many love fish but not all know the correct recipe to prepare it thus resulting in adding excess of water and cooking for hours more than required. This is what happen when you buy something expensive and end up wasting all for lack of knowledge or spend double to order at home. Not to worry, because if you are one such person then this article is there for your escape. Here, I will tell you the correct recipe of fish curry. Although.
Any fish curry has the base as fish but this fish curry unlike others focuses on taste therefore, it has its base as spices rather than fish. Fish is an important part but it is added at the end so that you can enjoy the recipe in its most delicious form. Once you learn it, never again you will have to waste money in order online or throw in the dustbin for poor taste. Moreover, follow the correct guidance given below and enjoy your favorite fish curry at any occasion or just every day.
• 1 kg fish that is cut into thick slices. Make sure that the flesh is firm white.
• 4 teaspoon of sunflower, canola and vegetable oil
• 1 teaspoon of mustard seeds
• 2 teaspoon of garlic paste
• 2 teaspoon of cumin seeds
• 8 dry red chilies
• 1 teaspoon of turmeric powder
• 1 teaspoon of paanch phoran seeds (cumin, fennel, nigella, fenugreek and mustard seeds)
• 10 to 12 Curry leaves
• 1 large red onion (grinded to a paste)
• 1 teaspoon of ginger paste
• 2 large tomatoes (cut into small pieces)
• 1 teaspoon of garam masala powder
• ½ cu of tamarind soaked into water
• 2 teaspoon of hot water
• Chopped coriander to garish
Method Of Preparation
Take a heavy bottom non-stick pan and heat on medium flame. Roast mustard and cumin seeds and dry red chilles till you can smell their aroma. Take them out and crush to make them into powder form.
Grind turmeric, garam masala powder, coconut powder, tomatoes and the above chilli powder. Make a smooth paste. Put the tamarind out of water and remove the peel.
Heat the pan and add oil. Put paanch phoran with curry leaves. Once it start spluttering, add the onion paste. Fry till it becomes light brown in color.
Now pour ginger and garlic paste and cook while stirring for 3-4 minutes.
Now add tomato and spice paste that you prepared in the above step. Fry until you find the oil separating from the masala.
Until now, the consistency must have become thick therefore, add 2 cup of hot water and the tamarind pulp to the gravy. Keep on stirring to mix well.
If you are following the correct guidelines then you will aroma that will make you stop cooking and enjoy gravy instead of the recipe. However, you must cook until the gravy comes to boil. Once it starts boiling, simmer the stove.
Now comes the main ingredients of the curry i.e. the fish. Add fish to the gravy one by one. Mix well until the fish is all soaked up into the gravy. Cook till it loses its firmness.
In the last step, serve the fish pieces in a plate and add curry from above. If you think that you are done here then wait a little more. Perhaps you have forgotten something. Yes, it is coriander for garnishing. Garnish the chopped coriander from above and serve hot. The best option is to serve it with rice.