Fish Curry.
There are various types of fish curry according to fish and ingredients used based on its flavor and cooking techniques. However, preparation from certain States, region has high acceptance like Maccher Jhol from West Bengal and Orissa, Malabar fish curry, Varutharacha Meen curry, Thala curry from Kerala, Hyderabadi Shahi Machi korma from Andhra Pradesh, Mangalorean Lady Fish curry and so on. The recipe I choose today is very simple, but truly delicious.
Ingredients:
• King fish 500 gms cut in to chunks• Onion 2 medium size finely chopped• Tomatoes 2 medium size cut in qrts• Green chilly 4 nos slitted• Fenugreek 1/3 tsp• Mustard seeds 1/2 tsp• Ginger 1″ length cut in julienne• Turmeric powder 1 tsp• Coriander powder 2 tbsp• Chilly powder 3/4 tbsp• Tamarind paste 2 tbsp• Rock salt to taste• Curry leaves 3 sprigs• Coconut oil 3 tbsp
Heat a pan over medium flame. Pour 2 tbsp oil and once it’s hot, add mustard seed, fenugreek seeds and allow it to sputter. Add now 2 sprigs of curry leaves. Add chopped onions and saute till it’s translucent. Add now turmeric powder, chilly powder, coriander powder and saute for a while. Pour a cup of water, add salt and mix well. Add tomato, Ginger, tamarind paste, green chilly. Mix well, cover the pan allow to summer for about 5 minutes.
Now add the fish pieces, and slowly give a swirl and this point, do not use a spoon to mix. Make sure there is adequate water to cover the pieces. Cover the pan and cook for about 10 minutes. Add the remaing curry leaves and pour oil over the fish curry. It’s ideal to serve it after 15 to 30 minutes until then, let it rest.
Happy cooking!
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