Skip to main content

Small Fish Curry

Small fish curry is primarily a very common recipe in the eastern parts of India and also along the coastline region too. The fish used here is Chela fish, which is a fresh water fish, it needs to be thoroughly cleaned before cooking, a tender fish that is quite delicious. If you find any of these small types of fishes, don't think much grab hold of it and cook this beautiful curry at home.



Ingredients

  • 300 g chela fish (cleaned)
  • 1 tsp  turmeric powder (for marination)
  • salt to taste
  • 1 cup tomato puree
  • 1/2 cup beaten yoghurt
  • 4 green chilies (slit in between)
  • 1 tsp paanch phoron (5 spice mix from eastern India)
  • 1 dried red chili
  • 3 tbsp raw mustard oil
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2 tsp ginger garlic powder
  • 1 tsp sugar
  • water as required
  • 1 tsp vegetable oil

Method
  1. Marinate the fish turmeric and salt. Mix it well.
  2. Heat mustard oil in a kadai in high flame, let it smoke, when the colour changes, lower the flame and add the fish.
  3. Carefully add the fish pieces, the fish is quite tender so flip gently, once a golden colour appears strain on a kitchen towel.
  4. In a bowl add red chili powder, turmeric powder, cumin powder, coriander powder and ginger garlic paste. Add water as required and make a smooth paste.
  5. Add some oil in the same oil used for frying the fish. On low flame add the cumin and dry red chili. Add the spice paste and mix well.
  6. Cook the masala for some time and add the tomato puree.
  7. Cook the masala until the oil releases from the masala. Add water if required.
  8. Lower the flame and add the beaten yoghurt.
  9. Mix the yoghurt constantly or else it may curdle.
  10. Add sugar and let it cook on slow flame.
  11. Add 2 cups hot water. Add the fried fish, be very careful with it.
  12. Let it cook for 5 minutes and serve with a steaming bowl of hot rice.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Goalondo Steamer Chicken Curry

Goalondo steamer Chicken curry is more of a lost recipe that dates back to British rule. This is a simple curry the boatmen used to cook with limited spices, the chicken is slow-cooked and the flavours turn out to be gorgeous. It has many names like "Steamer Curry", "Ghater Murgi" but is mostly known as Goalondo chicken curry named after the small town named Goalondo in Bangladesh. A recipe that takes very few ingredients yet it yields such flavour is bliss. Try out this recipe and have a wonderful time with your friends and family.  Ingredients 750 g Chicken 4 Onions 5 cm Ginger (finely chopped ) 20 - 25 Garlic cloves (finely sliced/chopped) 4 Spicy Green Chilies 3 Dried Red Chilies Salt to taste 1/2 cup mustard oil 1/2 tsp Turmeric Powder 1/2 tsp Red Chili Powder Method Finely slice the onions. The even cuts of onion are important as it makes sure that it is evenly cooked. For the marination, add finely chopped ginger to the chicken, chopped garlic, chopped green ...
Post a Comment
Read more