I love fish curry...the tantalizing red color, the aroma that tingles the nose, the heat bombs that explode on the tongue, the warm feeling that leave one guessing about the complexity of spices, everything about it is ambrosia to me. And that is why I keep trying out different varieties from different states of India..spicy, tangy, sweet, thick gravy, thin gravy...just about anything that catches my eye.
But of late I was feeling a bit confused about which one to cook, so I just threw in a bit of this and a bit of that and ended up with a lip-smacking curry. Some mustard paste, a little onion-ginger-garlic-masala paste, some yogurt, about half a cup of finely chopped tomatoes and of course the lightly fried fish are the core ingredients that go into this dish. With so many ingredients, it becomes important to get the proportions right especially as this curry needs to be a light one (with a thin-gravy).
But of late I was feeling a bit confused about which one to cook, so I just threw in a bit of this and a bit of that and ended up with a lip-smacking curry. Some mustard paste, a little onion-ginger-garlic-masala paste, some yogurt, about half a cup of finely chopped tomatoes and of course the lightly fried fish are the core ingredients that go into this dish. With so many ingredients, it becomes important to get the proportions right especially as this curry needs to be a light one (with a thin-gravy).
Read on for the recipe -
Preparation Time - 30 mins
Ingredients -
Preparation - Marinate the fish with a pinch of turmeric and some salt. Shallow fry on both sides to a golden brown. Remove and keep aside on a tissue paper to absorb excess oil.
Beat the yogurt to break any lumps.
Cooking - Heat 4 tsp oil in a wok. Add the onion masala paste and fry lightly for 3 mins.
Add the mustard masala paste and fry for 1 minute (do not overdo).
Add the chopped tomatoes along with chili powder, turmeric and garam masala. Cover with a lid for 1-2 mins to allow tomatoes to soften. Fry for another minute.
Add about 4 cups boiling water. Adjust the salt and allow the curry to come to a rolling boil.
Let it boil for 2-3 mins before adding the fish and the boiled potatoes. Cover with a lid and let simmer for a while till you get the desired consistency.
Finally stir in the yogurt along with a little salt. Let it boil for 2-3 mins before adding the coriander leaves and removing the curry from the flame,
For onion masala paste - 1 large onion, 8-10 garlic flakes, 2 inch ginger, 2 dry red chilis, 1 tsp cumin seeds, 1 1/2 inch cinnamon stick, 2-3 green cardamoms. Grind everything together into a smooth paste.
For mustard masala paste - 3 tsp mustard seeds, 2 tsp cumin seeds, 7-8 garlic flakes, 1-2 green chili. Grind everything together into a smooth paste.
Preparation Time - 30 mins
Ingredients -
- 6 pieces Rohu fish
- 2 tsp (heaped) onion-masala paste
- 3-4 tsp mustard masala paste
- 1/2 cup yogurt
- 1/2 cup finely chopped tomatoes
- 1 cup boiled potato cubes
- 1 1/2 tsp chili powder
- 1/5 tsp garam masala powder
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 4 tsp oil
- salt to taste
- (Oil for shallow frying fish)
- coriander leaves for garnishing
Preparation - Marinate the fish with a pinch of turmeric and some salt. Shallow fry on both sides to a golden brown. Remove and keep aside on a tissue paper to absorb excess oil.
Beat the yogurt to break any lumps.
Cooking - Heat 4 tsp oil in a wok. Add the onion masala paste and fry lightly for 3 mins.
Add the mustard masala paste and fry for 1 minute (do not overdo).
Add the chopped tomatoes along with chili powder, turmeric and garam masala. Cover with a lid for 1-2 mins to allow tomatoes to soften. Fry for another minute.
Add about 4 cups boiling water. Adjust the salt and allow the curry to come to a rolling boil.
Let it boil for 2-3 mins before adding the fish and the boiled potatoes. Cover with a lid and let simmer for a while till you get the desired consistency.
Finally stir in the yogurt along with a little salt. Let it boil for 2-3 mins before adding the coriander leaves and removing the curry from the flame,
For onion masala paste - 1 large onion, 8-10 garlic flakes, 2 inch ginger, 2 dry red chilis, 1 tsp cumin seeds, 1 1/2 inch cinnamon stick, 2-3 green cardamoms. Grind everything together into a smooth paste.
For mustard masala paste - 3 tsp mustard seeds, 2 tsp cumin seeds, 7-8 garlic flakes, 1-2 green chili. Grind everything together into a smooth paste.