My Sunday started with a special request from him:
Machli jal ki rani hai,
Spicy fish curry khani hai,
Jhatpat laa-do bhookh lagi hai,
Kahan tumhari magical recipe hai?
Having taken me out for a movie date the previous evening, he had clocked some serious brownie points, so, my refusal to his request was out of question! Of course, I pampered him with his favorite fish curry and steamed rice.
Here goes the recipe:
- ½ kg fish of your choice
- 1 tbsp refined oil
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 1 big/2 small onion ground into a paste
- 2-3 medium sized tomatoes pureed
- 1-2 cloves
- 4-6 black peppercorns
- 1 cinnamon stick
- 1 bay leaf
- ½ bowl beaten curd
- ¼ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp chilly powder
- ¼ garam masala
- 2 green chillies
- Salt to taste
- Fresh coriander leaves
Steps
- Heat oil in a wok, add bay leaves, peppercorns, cinnamon stick and cloves, let them crackle and add ginger and garlic paste, roast the paste on low flame
- Once the ginger and garlic paste turns light brown, add the onion paste and cook till it turns dark
- Now tip in the pureed tomatoes, salt, turmeric, coriander and red chilly powder and cook well, till all the water from tomatoes is absorbed and all the spices blend well
- Add the fish pieces, cover with a lid and cook for about 5 minutes on medium flame
- Uncover and create a hole in the middle of the wok, reduce the flame and add cold, beaten curd(beat the curd and pass it through a sieve to free it of any lumps); gradually fold in the curry, cover and cook once again for about 15 minutes or till the fish becomes tender, keep stirring at regular intervals
- Finally, add some garam masala, serve in a dish and garnish with green chillies and coriander leaves
- Enjoy the fiery and tangy fish curry with steamed rice
Tips
I use ‘Singhara’ fish, available pretty abundantly; it has fewer bones
When buying fish, get the middle chop from a larger fish, instead of buying a smaller whole fish
To clean, first wash the fish under running water, and then rub some besan (gram-flour) onto each piece and wash again
After washing the fish, rub on a pinch of salt, turmeric powder and ½ lemon’s juice, mix well and leave it in a plate for 15-20 minutes; tilt the plate to allow the excess water to run off
Hungry Palette 
Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Spices Online
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I am happy to know you like it Anu Priya!!
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I will try it out today, right now…1st time gonna try cooking non-veg..so fingers crossed!!..:)
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Great recipe ! Loved it !
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Did you fry the fish?
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No, I did not
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Fish without frying curry mein ja k dissolve toh ni hoti?
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No it doesn’t, that’s why the cooking time after adding fish 🐠 is less
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