Fish curry is considered to be a delectable dish in India and it is slightly spicy and entirely delicious. You can prepare it easily and it will not take more than one hour to make this dish. You will also feel pleasure to eat this healthy recipe and soon after tasting this dish, you will add it to the list of favorites.
Ingredients:
· Onions two to three
· Tomato three to four
· Fish
· Salt as per your taste
· Turmeric powder a pinch
· Cumin seeds a pinch
· Garlic 3-4
· Oil as per you need
· Ginger small amount
· Bay leaves 1-2
· Water as per your requirement
Step By Step Instructions:
· Place 2 ginger, garlic, one onion, 4 chilies, 2 bay leaves, cumin and mustard seeds in a food processor and grind it finely.
· Take one big onion and tomato and chop them finely and keep them aside. Then fillet the fish in your dish into chunks and place them on a large platter.
· Then coat the fish with garlic paste and slightly sprinkle 2 teaspoons of salt and turmeric powder on the fish.
· Marinate the fish by placing them in the refrigerator for at least half an hour. After 30 minutes, take the marinated fish out of the refrigerator and deep fry the fish pieces in the large wok.
· Prepare four pieces of fish at a time by allowing it to cook for 4 minutes on each side.
· Clean out all the remains present in the wok and add 2 tablespoons of fresh oil. Once if the oil has become hot enough, add a pinch of mustard, cumin, 2 bay leaves and 3 red chilies to wok.
· Reduce the heat and keep it simmer for a few minutes. Then add the chopped onions and let it fry until it becomes brown.
· Then add the mixed ingredients from the food processor, a pinch of turmeric powder and chopped tomatoes to the wok. Stir it for about 10 minutes until it becomes brown color.
· Add 3 to 4 cups of water to this curry for creating the consistency of desired gravy. Add a little bit of water extra as the thickness will change when the water gets heated up.
· Once if the curry boils and reaches the desired consistency, it is the time to add fried fish to this gravy. Allow it to boil together for about 15 minutes.
· Remove the wok from the heat and garnish your curry with finely chopped coriander leaves.
· Place a heap of rice onto your plate and squeeze a portion of lemon juice. Spoon the rice with curry and taste it.
Ingredients:
· Onions two to three
· Tomato three to four
· Fish
· Salt as per your taste
· Turmeric powder a pinch
· Cumin seeds a pinch
· Garlic 3-4
· Oil as per you need
· Ginger small amount
· Bay leaves 1-2
· Water as per your requirement
Step By Step Instructions:
· Place 2 ginger, garlic, one onion, 4 chilies, 2 bay leaves, cumin and mustard seeds in a food processor and grind it finely.
· Take one big onion and tomato and chop them finely and keep them aside. Then fillet the fish in your dish into chunks and place them on a large platter.
· Then coat the fish with garlic paste and slightly sprinkle 2 teaspoons of salt and turmeric powder on the fish.
· Marinate the fish by placing them in the refrigerator for at least half an hour. After 30 minutes, take the marinated fish out of the refrigerator and deep fry the fish pieces in the large wok.
· Prepare four pieces of fish at a time by allowing it to cook for 4 minutes on each side.
· Clean out all the remains present in the wok and add 2 tablespoons of fresh oil. Once if the oil has become hot enough, add a pinch of mustard, cumin, 2 bay leaves and 3 red chilies to wok.
· Reduce the heat and keep it simmer for a few minutes. Then add the chopped onions and let it fry until it becomes brown.
· Then add the mixed ingredients from the food processor, a pinch of turmeric powder and chopped tomatoes to the wok. Stir it for about 10 minutes until it becomes brown color.
· Add 3 to 4 cups of water to this curry for creating the consistency of desired gravy. Add a little bit of water extra as the thickness will change when the water gets heated up.
· Once if the curry boils and reaches the desired consistency, it is the time to add fried fish to this gravy. Allow it to boil together for about 15 minutes.
· Remove the wok from the heat and garnish your curry with finely chopped coriander leaves.
· Place a heap of rice onto your plate and squeeze a portion of lemon juice. Spoon the rice with curry and taste it.