Non-Veg Recipe

Fish Curry

Serve Fish Curry hot with some lime wedges and sliced onions.

My wife’s favourite dish “Fish Curry”.  I dedicated this special Fish Curry dish to my wife and daughters.  I cooked this dish with a unique fusion of Eastern (Bengal) recipe and Western (Maharashtrian) recipe.  This dish was fabulous in taste and texture.  Fish cooked to perfection and nicely blended with the special curry.  Cook it and experience it.

Ingredients:

  • Fresh Kingfish (or any other fresh fish) – One kg.  Sliced into pieces of about 1 inch thick.
  • Pepper Powder – 1 tsp.
  • Mustard (Rai) seeds – 1 and half tsp.
  • Cummin (Jeera) seeds – 2 tsp.
  • Star Anise – One.
  • Cinamon Stick (Dal Chinni) – One – 2 inch long.
  • Javetri  (dried) – 3 petals.
  • Black Pepper corns – 6 to 8 seeds.
  • Green (small) Cardamom – 4 pieces.
  • Cloves (Lawang) seeds – 4 pieces.
  • Fenugreek (Methi) seeds – 1 tsp.
  • Red Onion – 3 medium size.  Sliced into long pieces.
  • Green Chilli – One. Sliced.
  • Tomato – 2 medium sized.
  • Mustard (Rai) Oil – 2 tbs.
  • Fresh Kokum (Garcinia indica) – 4 pieces. – Soak in warm water for some time and extract all the thick pulp from it.
  • Fresh Coconut Milk – 1 cup.
  • Lime Juice – 1 tbs.
  • Salt to taste.
  • Red Chilli Powder – 1 tsp.
  • Tumeric Powder – Half tsp.
  • Dhaniya (Coriander) powder – 1 tsp.
  • Dhaniya (Coriander) Leaves – 4 tbs – finely chopped.

Method:

  • Clean the fish and keep it aside.
  • Marinade the fish with Lime Juice, Pepper powder and little bit of salt.  Rub them well on the Fish.  Allow it to marinate for 15 minutes.
  • Take a Kadai or deep Pan.
  • Add Mustard Oil and heat it up.  Heat up the Mustard oil until it gets smoky and all the pungent smell of Mustard oil is gone.
  • Add Mustard seeds, Cummin seeds, Star anise, Cinamon stick, Javetri, Cloves, Black Pepper corns, Green Cardamom, Fenugreek seeds, Green Chill to the HOT Mustard Oil.
  • Mix well.  Allow it to crackle.
  • Add sliced onions to the Kadai.  Fry the Onion until it turns golden brown.
  • Add sliced tomatoes.  Mix well.
  • Add Red chilli powder, Tumeric powder and Dhaniya powder to the Kadai.
  • Add Salt to taste.
  • Cook this mixture well until you start seeing oil released on the Kadai.
  • Remove this mixture in a bowl and allow it to cool.
  • Grind this mixture of cooked onion, tomatoes and spices in a Grinder into a Thick fine paste (masala).
  • In the same Kadai add 1 tsp of Mustard oil and allow it to heat up until it becomes smoky.
  • Place the Fish one by one into the Kadai and fry it for just 10 to 15 seconds on high heat so the the outer layer of the fish is cooked and all juices are intact inside the fish.  DONOT COOK THE FISH COMPLETELY.
  • Remove the fish gently and place it on a plate.
  • Add grinded masala to the hot Kadai.  Cook it for about 2 to 4 minutes.
  • Add Kokum pulp to the Kadai.  Mix well.  Cook it for another 4 to 5 minutes.  Keep stiring.
  • REMOVE THE KADAI FROM HEAT.  ALLOW IT TO COOL FOR 2 MINUTES.  THEN VERY SLOWLY ADD FRESH COCONUT MILK WHILE CONTINUOUSLY STIRING THE MIXTURE.  This will prevent coconut milk to split.
  • Place the Kadai again on Heat.  Cook it for 5 minutes with Lid closed on the Kadai.
  • Open the lid and stir the mixture well.  Reduce the heat to medium.
  • Gently place all the Fish into the curry in such a way that all the Fish are immersed into the Curry.
  • Donot Stir at this stage.  The Fish will break if you do that.
  • Cover the Kadai with a lid.  Cook it for 6 to 8 minutes on medium heat.
  • After 8 minutes delicious Fish Curry is ready to be served.
  • Sprinkle chopped Coriander leaves on the curry.
  • Serve Fish Curry hot with some lime wedges and sliced onions.
  • This Fish Curry goes well with Chappati, Bhakri, or just Steamed Rice.
  • Happy Eating.

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