Indian Fish curry
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
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.