Fish Curry

Fish simmered in luscious mustard based curry and flavored with spices. Traditionally, fish steaks or fillets are fried and then simmered in curry but I have given a healthy twist to this recipe and it still tastes heavenly good. You have to try it to believe it!

Time: 30 minutes

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Serves: 4

Fish Curry
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Ingredients

  1. 500g sea bass (or any white fish of your choice) fillets, cut into chunks
  2. 1 medium sized onion, cut into thick slices
  3. 1 small tomato, cut into 4 pieces
  4. 4 cloves of garlic (peeled)
  5. 1 teaspoon chopped ginger
  6. 1 green chilli
  7. 2 tablespoons yogurt
  8. 2 tablespoons mustard oil
  9. 1 teaspoon mustard seeds
  10. 1 teaspoon coriander powder
  11. 1/2 teaspoon cumin powder
  12. 11/2 teaspoon turmeric powder
  13. 1/2 teaspoon red chilli powder
  14. Salt to taste
  15. 1 tablespoon finely chopped coriander leaves

Method

  1. Place the fish chunks in a dish and sprinkle with turmeric powder and salt. Mix well and place them in a steamer. Steam the fish chunks for 10 minutes. Take them out of the steamer after 10 minutes otherwise they will keep cooking in the steam.
  2. Combine all the ingredients except fish and coriander leaves in a grinder and grind them into a smooth paste.
  3. Heat mustard oil in a deep pan and add the freshly ground paste. Cook on medium heat for 7-8 minutes (while stirring continuously) or till oil comes out of the masala.
  4. Add 2 cups of water and let it boil. When the water starts boiling, add the steamed fish chunks and cover the pan. Reduce the heat to low and let it simmer for 5 minutes.
  5. Garnish with coriander leaves and serve with boiled rice.

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