Hi all. Today I am sharing a lovely and VERY SIMPLE & TASTY FISH CURRY with all of you. It can be had with STEAMED RICE, ROTIES, PHALKAS, LUCHIS and even BREAD.
INGREDIENTS: USE ACCORDINGLY
FISH – ROHU PETE (stomach pcs ….. I used these pieces as it’s easy for feeding my Grandkids 😂🤣 ). You can use any FISH of ur choice and any desired pieces.
FISH 500 gms – to be cut and cleaned thoroughly and marinated in TURMERIC pwd and SALT for 20-30 mins.
POTATOES 4-5 ….. to be peeled and cut into 4 pcs each lengthways.
ONIONS large 2 – 1/2 to be sliced fine and 1 1/2 to be chopped and ground to a fine paste along with 👇
WHOLE CORIANDER – 1 tbsp.
WHOLE CUMIN – 1 tsp.
WHOLE CHILLIES 6 ….. KASHMIRI 4 and
NORMAL 2 ( use more or less accordingly)
TOMATOES 2.
TURMERIC pwd 1 tsp.
GINGER 1″ piece.
OR AS AN ALTERNATIVE U COULD USE
👇
TURMERIC pwd 1 tsp.
CHILLI pwd – KASHMIRI 2 tsp & NORMAL1
(or use accordingly).
CORIANDER pwd – 1 tbsp.
CUMIN pwd – 1 tsp.
GINGER PASTE – 1 tbsp.
IF USING THE ABOVE ….. THEN THE ONIONS TOMATOES & THE GINGER PASTE WILL HAVE TO BE GROUND TOGETHER.
OIL & SALT accordingly – (preferably MUSTARD OIL – if using make sure to burn well till the raw smell leaves).
CURRY LEAVES 2 sprigs – only the LEAVES.
CORIANDER LEAVES – to be minced fine for garnishing.
TAMARIND – a sml ball ….. to be soaked in warm water for 20-30 mins. Strain the TAMARIND, retain the WATER and discard the PULP.
METHOD:
Heat 1/2 cup of MUSTARD OIL and burn till the raw smell leaves (or use any OIL of ur choice). Add the marinated FISH a few pcs at a time and fry till it lightly BROWNS on both sides and remove with a slotted spoon. In the same OIL add the POTATOES and fry on HIGH HEAT for
3 mins, mix well and cook covered for
10 -15 mins. This will soften the POTATOES 3/4. Make sure to check occasionally to prevent the POTATOES from burning or getting touched. When done, remove with a slotted spoon. In the balance OIL, if less, add a little more and HEAT well. Next add the CURRY LEAVES after a min add the ground paste. Mix well and cook covered till the OIL surfaces. Add 3/4 cup WATER, stir and cook covered till the OIL surfaces again, fry for 3 mins then add the POTATOES mix till well combined and after 3 mins (add all the pwd SPICES if you will be using the same ….. mix till well combined and after
3 mins) add 2 1/2 cups WATER and bring to a boil and cook covered till the POTATOES are done. Next check the SALT and add if required. If more GRAVY is required add WATER accordingly along with the TAMARIND WATER bring it to a boil then add the FISH in carefully, stir lightly as it may break and cook for 7 – 8 mins. Lastly add the CORIANDER LEAVES mix very gently and keep covered till you are ready to have your meal.
UR SIMPLE n DELICIOUS FISH CURRY
IS READY ….. ENJOY!!!
FOR THE PURPOSE OF THE PIC I HAVE ADDED A LITTLE GRAVY.
Foodie regards,
Rhonda Lackman🍽
Rhonda's Recipes 