Recipe: Delicious Curry Leaves Fish Curry

Curry Leaves Fish Curry. Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil. A staple of South Indian cooking, curry leaves are used in Indian and South East Asian cuisine in the same way as bay leaves are used in the West. Although most recipes leave the fish well alone, Camellia marinates hers in lime juice, turmeric and salt before adding it to the curry, and Vivek Singh coats his turbot in black onion seeds, curry leaves, turmeric and salt before frying it separately.

Heat a tbsp of coconut oil in a shallow large based pan. Add the mustard seeds with the curry leaves till the seeds start to pop. It is an essential spice in South Indian, Sri Lankan, and Malaysian Kari leaf is popularly used in South Indian vegetarian and fish dishes and Sri Lankan meat and chicken. You can have Curry Leaves Fish Curry using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Curry Leaves Fish Curry

1. Prepare 6 of peices fish.
2. Prepare 1-1/2 cup of curry leaves.
3. It's 2 tbsps of crushed garlic.
4. Prepare 1 tbsp of Turmeric powder.
5. You need 1/4 cup of oil.
6. You need as required of Water.
7. You need to taste of Salt.

I've been meaning to make another fish curry for a while, and so when it was announced this month's Fish Friday Foodies' theme was going to be Indian fish curry. The shiny, dark green leaves grow pinnately along a stem, and each branch can hold up to twenty, tightly clustered leaves. Curry leaves come from the curry tree and are used as a seasoning in South Asian cooking. They have a distinct smoky, citrus-like flavor and Curry powder does not contain curry leaves.

Curry Leaves Fish Curry step by step

1. Make a paste of the curry leaves with 1 cup of water. Keep aside.
2. Heat oil in a pan. When the oil is hot add 1 tsp turmeric powder, salt to taste and the fish pieces. Half fry the fish in the hot oil. Drain the fish and keep aside.
3. Add 1 tbsp Oil in a pan (Use the same oil used for frying the fish). Add the crushed garlic and fry till brown.
4. Add salt to taste, remaining turmeric powder and the curry leaves paste and let it come to a boil.
5. Add the fried fishes, cover the pan and cook on high heat for 12-15 mins.
6. Add salt if required and adjust the gravy consistency as per your requirement and take off the heat.

When it comes to authentic Indian recipes, you won't find "curry powder" in a list of ingredients - and if you do. By Yusra and Mohamed Ali Makim. Balinese Fish Curry with potatoes, spring veggies, lime and mint in a fragrant curry sauce. A simple flavorful dinner that is healthy and easy! The flavors that set this dish apart are kefir lime leaves and fresh turmeric root, blended right into the curry paste.