Fish curry

fish curry

Indian Fish curry

Ingredients :

 Medium sized pomfret – 3 to 4 pieces

 Red Kashmiri chili – 6 pieces

 Coriander seeds – 1 tbsp

 Cumin seeds – 2 tsp

 Mustard seeds – 1 tsp

 Cashew nuts – 6 to 8 pieces

 Coconut milk – 3 cups

 Oil – 5 tbsp  Garlic – 5 cloves

 Ginger – 1 inch piece

 Cardamom (big) – 2 piece
 Chopped onion – 1 piece

 Water – 3 cups

 Curry leaves – a few

fish curry view

Indian Fish Curry
Indian Fish curry making

 Process for Indian fish curry

 Salt to taste Method :

 Wash, clean and cut the pomfret into medium sized pieces and chop the onions.

 Heat 2 tbsp oil in a pan.

 Add the onions, coriander seeds and cumin seeds.

 Stir fry for 2 – 3 minutes and let it cool.

 Now take all the above mentioned spices and grind to a fine paste with roasted onions. (This masala can be prepared and stored in the refrigerator for 2 – 3 weeks).

 Heat 3 tbsp oil in a pan.

 Add the mustard seeds and a few curry leaves.

 When the seeds splutter, add the ground masala and cook for 10 – 12 minutes till the oil separates.

 Now add water and boil.

 Lower the flame and add the fish pieces and cook for 3 minutes only or the fish shall break.

 Add the tamarind or limejuice and the coconut milk.

 Boil further for about 5 minutes.

 Serve hot with boiled rice.

For more recipes: http://www.southernspicy.com  and Google.com

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