Easy Fish Curry

Fish 28 Last Update: Jul 08, 2022 Created: Jul 08, 2022
Easy Fish Curry
  • Serves: -
  • Prepare Time: 10 minutes
  • Cooking Time: 25 minutes
  • Calories: -
  • Difficulty: Easy
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You might be overwhelmed by the number of variations of fish curry that you can choose from. This traditional fish curry recipe uses whole paanchphoran seeds. It also gets a little kick from red chilies.

Ingredients

Directions

  1. Roast the cumin, mustard, and red chiles in a large saucepan on medium heat until they release their aroma.
  2. Cool, then grind the mixture to a fine powder using a blender or a spice grinder.
  3. Blend the coconut, tomatoes, garam masala and toasted spice powder into a smooth paste. Set aside.
  4. In a large heavy-bottomed saucepan heat the oil. Once the oil has heated, add the curry leaves and paanchphoran. Once they have stopped spluttering add the onion paste to the pan and fry until golden brown.
  5. Fry the garlic and ginger pastes for 3-4 minutes.
  6. Stir fry the spice paste and tomato until oil separates from the masala.
  7. Mix the masala with 2 cups hot water and the tamarind paste.
  8. Bring the gravy to boil, then reduce heat and simmer for 5 minutes.
  9. Add the fish to the gravy gently and cook until it is done.
  10. Serve with plain boiled rice and garnish with chopped coriander.

Easy Fish Curry



  • Serves: -
  • Prepare Time: 10 minutes
  • Cooking Time: 25 minutes
  • Calories: -
  • Difficulty: Easy

You might be overwhelmed by the number of variations of fish curry that you can choose from. This traditional fish curry recipe uses whole paanchphoran seeds. It also gets a little kick from red chilies.

Ingredients

Directions

  1. Roast the cumin, mustard, and red chiles in a large saucepan on medium heat until they release their aroma.
  2. Cool, then grind the mixture to a fine powder using a blender or a spice grinder.
  3. Blend the coconut, tomatoes, garam masala and toasted spice powder into a smooth paste. Set aside.
  4. In a large heavy-bottomed saucepan heat the oil. Once the oil has heated, add the curry leaves and paanchphoran. Once they have stopped spluttering add the onion paste to the pan and fry until golden brown.
  5. Fry the garlic and ginger pastes for 3-4 minutes.
  6. Stir fry the spice paste and tomato until oil separates from the masala.
  7. Mix the masala with 2 cups hot water and the tamarind paste.
  8. Bring the gravy to boil, then reduce heat and simmer for 5 minutes.
  9. Add the fish to the gravy gently and cook until it is done.
  10. Serve with plain boiled rice and garnish with chopped coriander.

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