How to make tasty fish curry recipe

Easy Fish Curry for Beginners

By :sameeha barveen 

There are so many iterations of fish curry, you might get lost figuring out which is the best to try first. This traditional fish curry recipe is made with whole paanch phoran seeds and gets a bit of a kick from red chilies. The ingredients used here show a mix of both eastern and northern Indian culinary influences, so it's a good place to start before graduating to regional specialties like Goan or Mangalorean fish curries. Serve it on a bed of hot plain boiled rice.

Simple & tasty fish curry 

Prep:

10 mins

Cook:

25 mins

Total:

35 mins

Servings:

4 servings

Ingredients

8 dry red chiles

2 tablespoons cumin seeds

1 tablespoon mustard seeds

2 large tomatoes, cut into chunks1 teaspoon garam masala

3 to 4 tablespoons coconut powder

1/4 cup vegetable oil

1 teaspoon paanch phoran seeds

10 to 12 curry leaves

1 large onion, ground to a paste

tablespoon ginger paste

1 tablespoon garlic paste

2 cups hot water

1 walnut-sized ball of tamarind paste

2 pounds (1 kilogram) fish, cut into 1-inch-thick slices

Salt, to taste

Steps to Make It

Gather the ingredients.

gather the ingredients.

Steps to Make It

1. 1.Gather the ingredients.

2.Heat a heavy-bottomed pan over medium heat and roast the dry red chiles, mustard, and cumin seeds until they begin to release their aroma.

3.Cool and grind to a fine powder in a spice grinder, blender, or by hand using a mortar and pestle.

4.toasted spices ground into a powder with a mortar and pestle 

Grind the toasted spice powder, tomatoes, turmeric, garam masala, and coconut into a smooth paste. Set aside.

5.Heat the oil in a wide heavy-bottomed pan and add the paanch phoran and curry leaves. When they stop spluttering, add the onion paste and fry until light brown.

6.A the ginger and garlic pastes and fry for 3 to 4 minutes to.

7.Add the tomato and spice paste and fry until the oil begins to separate from the masala.

8.Add 2 cups of hot water and the tamarind paste to the masala and mix well.

9.Bring the gravy to a boil and then simmer.

10.Gen add the fish to the gravy and cook until done.

11.Garnish with chopped coriander and serve hot with plain boiled rice.

Tips

This curry tastes best with rohu, but you can use any fish with firm, white flesh.