Indian Fish Curry Recipe | How To Make Fish Curry | Indian Fish Curry

Fish Curry Recipe | How To Make Fish Curry | Indian Fish Curry

Ingredients

1.16 ounces firm, white-fleshed fish (like cod or halibut) cut into 2-inch pieces

2. 2 dried red chilies

3. 1 golf ball-sized piece of tamarind pulp (soaked in 2 cups hot water)

4.2 tablespoons ground coriander

5.1 teaspoon ground turmeric

6.1 small coconut grated

7.2 cups coconut milk

8.Salt to taste

9.2 tablespoons vegetable oil

10.1 teaspoon fenugreek seeds

11.8 to 10 curry leaves

12.1 green chili pepper

13.2 medium onions, ground into a paste

14.1 large tomato, finely chopped

15.1 tablespoon garlic paste

16.1/2 teaspoon freshly ground pepper

17.1/2 teaspoon cumin powder

Steps to Make It

1. 01 Gather the ingredients.

   

2. 02  Use a mortar and pestle to pound the dry red chilies into a coarse paste using a teaspoon of water.

   

3. 03  Squeeze the soaked tamarind well to release all the pulp from it. Strain the thick tamarind juice and discard the pith and seeds.

   

4. 04  Mix the red chili paste and tamarind juice with the ground coriander and turmeric and add salt to taste. Then add the grated coconut and half the coconut milk. Mix well.

   

5. 05  Place the pieces of fish in a large, flat dish and pour the mixture over it to cover. Make sure all the pieces are coated, and marinate for 3 hours.

   

6. 06  Heat the cooking oil in a deep pan over a medium flame until hot. Add the curry leaves, fenugreek seeds, green chili. Fry for roughly 2 minutes, or until the oil stops splattering.

   

7. 07  Now add half the onion paste. Fry until the onion begins to brown very slightly.

   

8. 08  Add the chopped tomato.

   

9. 09  Fry till the spices start to release their oil and tomato turns darker. Stir frequently while frying.

   

10. 10  Now add the fish marinade and stir.

    

11. 11  Bring to a boil over medium heat. Add the garlic paste, pepper, cumin, remaining onion paste, and remaining coconut milk.

    

12. 12  Lower to a simmer and cook until oil begins to appear on top of the gravy.

    

13. 13  Add the pieces of fish and simmer until cooked through. If stirring, do so very gently to avoid breaking the pieces of fish.

    

14. 14  Turn off heat.

    

    
    

15. 15  Serve curry on top of hot steamed basmati rice and enjoy!