Cooking fish is always a challenge. Coming from a coastal region, fish is a staple for us. Can never imagine lunch without fish. But after moving here it used to be really hard without fish. After trying the usual recipes, I wanted to try something different. I once ate this fish curry with tilapia in a restaurant once. It was so close to a curry my mom makes but something tasted different. Tried to figure out the recipe but came out with this instead after few trials and error. I'd say that this is one of the best recipes, and it has been nicknamed "The Red Curry" by my kids. It goes really well with Coconut Cream Rice, Kilangu (kappa/tapioca), or Dosa. Dosa with fish curry is one of the comfort foods for us.
INGREDIENTS:
King Fish Steaks - 2
Clean and cut the fish into desirable pieces.You can remove the skin if you prefer. Keep aside.
Make Paste:
Pearl Onion - 6 nos.
Ginger - 1"
Garlic - 4 pods
Fenugreek - 1/4 tsp
Coriander Powder - 1 tsp
Red Chilly Powder - 2 tsp
Fennel Powder - 1 tsp
Pepper Powder - 1 tsp
Tamarind Water - 1/4 cup
Salt - To taste
To Season:
Pearl Onion - 2 nos.
Tomato - 1 small
Tomato Paste - 2 tbsp
Curry Leaves - 2 sprigs
Oil for seasoning (preferably coconut oil)
METHOD:
Clean the fish removing the skin and cut them into desired pieces. You can even even remove the center bone. Make a paste of all the ingredients under the make paste items and mix with the tamarind juice and salt.
In a thick bottomed pan, add two tablespoons of oil in medium flame. Chop the extra two pearl onions and add them to the oil. Chop the tomato and add to the oil too. Fry until the onion becomes translucent. Now add the tomato paste with a pinch of salt and let it cook until oil separates. Add the curry leaves at this stage. Give it a stir and add the prepared spice mixture. Then let it heat through and add the fish pieces. Bring it to a boil, check for the salt, reduce flame to low and let it simmer for about 10 minutes or until the gravy thickens.
The color is so appealing and so is the taste. Do give it a try and if you like fish, you will love this curry and it is especially a really classic combination with coconut cream rice. Hope you enjoy!
INGREDIENTS:
King Fish Steaks - 2
Clean and cut the fish into desirable pieces.You can remove the skin if you prefer. Keep aside.
Make Paste:
Pearl Onion - 6 nos.
Ginger - 1"
Garlic - 4 pods
Fenugreek - 1/4 tsp
Coriander Powder - 1 tsp
Red Chilly Powder - 2 tsp
Fennel Powder - 1 tsp
Pepper Powder - 1 tsp
Tamarind Water - 1/4 cup
Salt - To taste
To Season:
Pearl Onion - 2 nos.
Tomato - 1 small
Tomato Paste - 2 tbsp
Curry Leaves - 2 sprigs
Oil for seasoning (preferably coconut oil)
METHOD:
Clean the fish removing the skin and cut them into desired pieces. You can even even remove the center bone. Make a paste of all the ingredients under the make paste items and mix with the tamarind juice and salt.
In a thick bottomed pan, add two tablespoons of oil in medium flame. Chop the extra two pearl onions and add them to the oil. Chop the tomato and add to the oil too. Fry until the onion becomes translucent. Now add the tomato paste with a pinch of salt and let it cook until oil separates. Add the curry leaves at this stage. Give it a stir and add the prepared spice mixture. Then let it heat through and add the fish pieces. Bring it to a boil, check for the salt, reduce flame to low and let it simmer for about 10 minutes or until the gravy thickens.
The color is so appealing and so is the taste. Do give it a try and if you like fish, you will love this curry and it is especially a really classic combination with coconut cream rice. Hope you enjoy!
No comments:
Post a Comment