Fish curry #week2of5. Reviews for: Photos of Indian Fish Curry. Fish curry makes for a fresh-tasting, low-fat dinner. Try using sustainable fish such as mackerel, coley and tilapia.
Machher Jhol (also spelled "Machher Ghonta") is a traditional Bengali and Oriya fish curry.
India has lots of coastline, so it's no surprise that fish and seafood are common ingredients in Indian curries.
Goa, the smallest state in India, located on the western coast.
You can have Fish curry
#week2of5 using 16 ingredients and 6 steps. Here is how you cook it.
Ingredients of Fish curry #week2of5
- You need of For curry paste:.
- It's of As required Oil for sauté.
- Prepare 1/2 tsp of mustard seeds.
- Prepare 1/2 tsp of fenugreek.
- Prepare 1 tsp of pepper corns.
- You need 3 of onions.
- You need 2 of tomatoes.
- It's 2 tbsp of chilli powder.
- Prepare 3 tbsp of coriander powder.
- It's 1/2 cup of grated coconut.
- You need of For fish curry:.
- It's 1/2 kg of fish of your choice.
- Prepare 2-3 of green chillies.
- Prepare 1 of Lemon sized tamarind soaked in 1/2 cup water.
- It's of As required Water.
- You need of As per taste Salt.
The ingredients used in this fish curry recipe make it a mix of both eastern and northern Indian culinary influences. This recipe is perfect for beginners! This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce Steam sustainable fish like tilapia in foil parcels with curry paste, coconut and lime then serve with. This is the favorite fish curry dish from the eastern part of India.
Fish curry #week2of5 instructions
- In a pan, pour oil of your choice, I prefer either coconut oil or sesame oil for fish curry..
- Add mustard seeds, fenugreek and pepper corns and once it splutters add the grated coconut and sauté until it’s golden brown..
- Add onions and once it’s transparent add tomatoes and sauté until they are mushy. Then add chilli and coriander powder and once raw smell goes transfer this to a mixer grinder and make it to a curry paste..
- In the same pan, pout few tablespoons of oil and add green chilli then add the curry paste and keep the flame in low and allow it to cover and cook for 7/8 minutes..
- Now extract the tamarind water and add to the curry and add 1 cup water equivalent and add enough salt, cover and cook it in medium to low flame for 10-12 mins..
- Then add the fish pieces and cover and cook for 5-8 minutes until you get a thick consistency of gravy. The fish gravy is ready to be served. Usually fish curry is served after 3/4 hours as the taste increases as time goes..
I learned this recipe from my mother-in-law, who is a master in cooking this recipe. This fish curry recipe has gotten me a little further along on that path. It's a from-scratch Indian curry from the This is a tart fish curry recipe, so I follow a common Goan practice and use tamarind. This fish curry recipe is an easy fish curry with coconut milk. A delicious dish that's way better than take out.
