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Fish Curry

 Fish curry is quite a common recipe in the Indian subcontinent. This is a Bengali style homemade fish curry. All the cooking is done in mustard oil. The gravy remains rich and the fish remains tender. We prefer the cuts from a bigger fish as the flavours are much enhanced than the small fish cuts. Ask your local fish seller to provide you fish from the belly and the main body keeping the central bone intact. This fish curry is simple and can easily go with a bowl of hot steamed rice at lunch.



Ingredients

  • For marinade
  • 5 pieces Rohu (from 5 kg size)
  • Salt to taste
  • ½ tsp turmeric powder
  • For paste
  • 4 onions
  • 3 tomatoes
  • 4 green chilies

 

For the gravy

  • 4 clove
  • 1” cinnamon stick
  • 4 green cardamom
  • ½ tsp cumin
  • 2 dried red chilies
  • 2 bay leaf
  • 1 tsp turmeric powder
  • 1.5 tsp rec chili powder
  • 3 tbsp yoghurt
  • (5 + 4) tbsp Mustard oil
  • 2 tbsp ginger garlic paste
  • Salt to taste
  • 1/3 tsp sugar
  • 4 cups water
  • ½ tsp garam masala powder
  • 1 tsp clarified butter (ghee)
  • 2 slit green chilies

 




Method

  • Marinade the fish pieces with salt and turmeric powder. Coat it evenly on both sides.
  • Chop the onions into 4 pieces and blend in coarsely
  • Chop the tomatoes into 4 pieces add green chilies and blend to a smooth paste.
  • Beat 3 tbsp curd in a bowl.
  • Heat mustard oil on medium heat in a pan, let it smoke and then add the fish pieces gently.
  • Sear the fish evenly from both sides to get an even reddish orange colour on the fish. Let it rest.
  • Again, pour some mustard oil in a kadai, let it smoke, lower the flame and then add the whole spices.
  • Add the coarsely blended onions, salt and mix it well.
  • Add ginger garlic paste and stir.
  • In a bowl take turmeric powder, red chili powder and add some water to it, so that the spices do not burn.
  • Just when the onions turn brown, add the turmeric and red chili paste.
  • Lower the flame and stir until the spices are cooked.
  • Now add the tomato paste and mix it well on high flame for 10 minutes
  • Cook it well until the oil separates from the sides, add water at regular intervals to prevent from sticking.
  • Add beaten yoghurt and mix it continuously, so that the yoghurt does not separate.
  • Add 4 cups of water and let it come to a rolling boil, just when the oil floats on top.
  • Gently add the fried fish pieces and coat it well with the gravy.
  • Cook for 5 minutes, add the garam masala powder and finish with clarified butter.
  • Serve with a steaming bowl of rice.

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