Fish Curry

By : Unknown

On : 19:27

In : Cooking

1 comments

Ingredients :

•  Medium sized pomfret - 3 to 4 pieces
•  Red Kashmiri chili – 6 pieces
•  Coriander seeds – 1 tbsp
•  Cumin seeds – 2 tsp
•  Mustard seeds – 1 tsp
•  Cashew nuts – 6 to 8 pieces
•  Coconut milk – 3 cups
•  Oil – 5 tbsp
•  Garlic – 5 cloves
•  Ginger – 1 inch piece
•  Cardamom (big) – 2 piece
•  Chopped onion – 1 piece
•  Water – 3 cups
•  Curry leaves – a few
•  Salt to taste

Method :

1.  Wash, clean and cut the pomfret into medium sized pieces and chop the onions.
2.  Heat 2 tbsp oil in a pan.
3.  Add the onions, coriander seeds and cumin seeds.
4.  Stir fry for 2 – 3 minutes and let it cool.
5.  Now take all the above mentioned spices and grind to a fine paste with roasted onions. (This masala can be prepared and stored in the refrigerator for 2 – 3 weeks).
6.  Heat 3 tbsp oil in a pan.
7.  Add the mustard seeds and a few curry leaves.
8.  When the seeds splutter, add the ground masala and cook for 10 – 12 minutes till the oil separates.
9.  Now add water and boil.
10.  Lower the flame and add the fish pieces and cook for 3 minutes only or the fish shall break.
11.  Add the tamarind or limejuice and the coconut milk.
12.  Boil further for about 5 minutes.
13.  Serve hot with boiled rice.