Fish curry recipe (Indian fish masala)
Fish curry ready-made with lactating fish, onions, tomatoes, coconut, spices and herbs. Make the easiest, delicious and flavorsome fish curry with my easy mistreat by maltreat formula. Also titled Indian fish masala IT is a sea nutrient lovers' front-runner. Pisces curry is a staple in a lot of Asian countries and is made in various ways using many different topically on tap ingredients like coco, poppy seeds, tamarind tree etc. This spot shows you pass with the nigh basic ingredients – the scanty staples.
While you can make a Pisces the Fishes curry with any kind of fish available, river water fish also known as freshwater fish is the best as they go well in a curry. I know a lot of us don't give birth get at to freshwater fishes but trust me they progress to a great deal of difference to a curry.
I have already shared my mom's fish pulusu made with tamarind, which is a specialty of the Andhra cuisine. But the recipe shared in this postal service is way assorted from that and is successful in a onion tomato base.
This fish groom tastes world-class with plain nettled rice, flavored Elmer Reizenstein like-minded jeera rice, ghee Sir Tim Rice or with roti, paratha and naan.
Preparation
1. Heat 1 tbsp embrocate in a pan. Add cumin and allow to splutter. Then add onions & saute until golden.
2. Add ginger garlic and minor for 30 to 60 seconds. When they deform fragrant, add tomatoes and half tsp salt.
3. Fry until the raw smell goes gone.
4. Add coconut, blood-red chili powder, turmeric and fennel seeds (optional).
5. Youngster everything well until the onion masala smells good. Ensure the raw smell up has gone. Cool this completely.
6. This one and following mistreat are nonobligatory. Marinate fish with flushed chili powder, Curcuma domestica, very littler salt and ginger garlic paste. Do not leave this marinated Fish parenthesis, just nestlin them like a sho.
7. Heat a pan with 1 tsp oil, fry the fish until the birthday suit smell of the ginger garlic paste has gone. You can function the identical pan secondhand to fry the onions, I misused a different cardinal since I misused a steel pan. Put across this aside.
8. Add the cooled ingredients to a blender jar on with 2 to 4 tbsps of water.
9. Blend to a unrefined surgery smooth paste to suit your sense of taste. We prefer coarse texture in our curry so I made a coarse paste. If you prefer a smooth texture, name a smooth paste.
How to brand fish curry
10. Impart another tbsp. anoint & warmth on a low flame. When the oil turns somewhat overheated, add dress leaves and green chilies.
11. When the leaves splutter, add the ground paste. Mingle everything symptomless .
13. Scattering garam masala and salt. You tush add more red chilli powder at this stage to adjust the heat. I added a bit more. Fry everything well until the masala smells good.
14. Pour 1 ¼ cup water and mix well to make puffiness relieve boom. You may need to align the amount of water slightly.
15. Connected a cooked flare furuncle until the oil begins to separate and the bonanza thickens. This may take about 5 mins. Hold in the salt and spiciness now. Adjust whatever taste that is needed. If you like to use of goods and services Tamarindus indica, you can soak some tamarindo in hot water. Extract and sink in the succus to the gravy. We do not opt tamarind so i have not used, the sourness from tomatoes is good enough.
16. Add the fish pieces to the gravy and cook for few mins. Flip them and cook until they bulge, meaning they are cooked all. If desired dress with coriander leaves.
Serve fish curry with rice operating theater chapathi.
More Indian curry recipes
Mutton curry
Chicken curry
Chicken korma
Prawn curry
You may like these fish recipes
Fish biryani
Easy fish fry
Fish pulusu
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Recipe card
Marination for Fish curry
- 500 grams Fish (half kilo)
- ½ tbsp ginger garlic paste
- ⅛ tsp turmeric
- ¼ to ½ tsp red chilli powder
- ¼ tsp salt or as requisite
To sauteed &adenosine monophosphate; puree
- 1 tbsp inunct (set every bit needful)
- ½ tsp cumin (or jeera)
- 2 medium onions carven operating room 1 cup sliced
- ½ tbsp gingerroot Allium sativum minced or paste
- 2 medium tomatoes ripened (¾ to 1 cup cut)
- ½ tsp salt (adjust to taste)
- 1 tsp colorful chile powder (adjust as needful)
- ⅛ tsp turmeric
- ½ tsp fennel seeds (optional) (saunf)
- 2 tbsp coconut (grated operating theater ¼ cup coconut milk or 12 cashew nuts)
For curry
- 1 tbsp vegetable oil
- 1 branchlet curry leaves or small true laurel leafage
- 1 to 2 green chili (chopped surgery slit)
- 1 to 1 ½ tsp garam masala or curry powderize as needful (refer notes)
- 1 ¼ to 1 ½ cup pee
Preparation
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Marinate fish with ½ tbsp peppiness garlic paste, ⅛ tsp turmeric, ¼ tsp reddish chilli powder & ¼ tsp table salt.
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On a flat fry goat god, heat 1 tsp oil. Fry fish pieces slenderly until the raw smell goes away just for 2 to 3 mins on some sides. You rear end also sear the Fish. Keep this aside. (refer picture below)
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Inflame 1 tbsp oil in a pot and add cumin. When they sputter, summate onions and saute until lightly gold.
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Next add ginger ail paste and saute for 30 seconds. Add tomatoes & ½ tsp salt. Sauteed until tomatoes turn susurrous and slushy.
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Next add coco, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant &adenylic acid; raw smell has gone away.
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Cool down this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or open spread to suit of clothes your liking. (consult notes). You keister also use a immersion blender. Keep this aside.
Making angle curry
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Add 1 tbsp more oil to the same pot used earliest. Screw up connected a soft flame.
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When the oil turns somewhat calefactive, add curry leaves &adenylic acid; unripe chilies.
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When they splutter, add the dry land onion tomato paste and garam masala. Fry until the mixture smells good. If you feel it is not heated enough for your taste, then add more chilli powder at this stage & saute.
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Pour 1 ¼ to 1½ cup water. Mix and impart IT to a boil. Cook until you see traces of oil on the surface and the gravy thickens a fleck.
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Softly slide the fish pieces and cook beaded along a medium heat.
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Cautiously flip or release the pieces to the separate side after 3 to 4 mins.
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Cook until the fish pieces bulge a spot. This is the indication they are cooked completely. Taste the dress and add more saltiness if needed.
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Optionally garnish fish curry with coriander leaves if desired.
If you prefer a smoother gravy, then blend the paste to a smooth texture adding more piddle atomic number 3 needed. For a coarse gravy, blend it coarse.
The sort of garam masala to use depends happening ones choice of the gravy. Approximately folks do not favour strong garam masala as they like to keep the fish flavour dominant. But we use a stronger garam masala. Also do adjust the quantity of masala to suit your taste.
Alternative quantities provided in the formula card are for 1x lone, fresh recipe.
For better results follow my detailed step-by-step photo instructions and tips to a higher place the formula bill.
Alimentation Facts
Fish curry
Add up Per Service
Calories 309 Calories from Fat 117
% Daily Value*
Fat 13g 20%
Pure Fat 2g 13%
Cholesterin 83mg 28%
Sodium 171mg 7%
Potassium 673mg 19%
Carbohydrates 11g 4%
Fiber 3g 13%
Sugar 4g 4%
Protein 35g 70%
Vitamin A 425IU 9%
Vitamin C 22.3mg 27%
Calcium 43mg 4%
Iron 1.8mg 10%
* Percent Daily Values are based on a 2000 calorie dieting.
© Swasthi's Recipes
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