Fish Curry

CREDITS

My Style

RECIPE

I kg Fish of your choice(I use deboned and skinned hake) Marinate with1 tablespoon chilli powder1 teaspoon Salt1 tablespoon Dhana jeera 1 tablespoon Garlic paste2 tablespoon lemon juice ½ teaspoon tumericLittle oil Rub over fish keep asideShallow fry lightly after few hoursKeep the tamarind water aside
Take little tamarind soak in 1& ½ half cup water let it infuse well strain and keep asideDo not add a lot of tamarind as the gravy wil be too sour

In a food processor add1 large onion3-4 chopped up Tomatoes¾ can tomato puree (or 1 can) Add few whole black peppercorns1 tablespoon Dhana jeera mix1 teaspoon tumeric+- 3 teaspoon Kashmiri Chilli powder1 tablespoon fish masala or Aminas seafood spice1 teaspoon saltBlend all of the above together
In a pot Heat 4 tablespoon oilAdd 1 teaspoon whole Jeeru (Cumin)1 teaspoon mustard seedsFew curry leaves 3 whole freshly slit green or red chilliFew slices if Garlic clovesSaute in oil Add the blended tomato etcCover let it cook When tomato mixture is cooked Add the strained Tamarind waterBring to boil till you get the gravy to the consistency you preferNow addThe Fried Fish piecesCook for further 10 minutesAdjust salt and chilli Add little Sugar to cut the sourness a bit Add chopped green dhania (coriander) and choped Shallot (optional)

INFO & TIPS

Can add steamed baby Brinjals

Serve with rice or Makai ji Roti or just Roti

POSTED ON

26 Feb 2020

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