This is the fish curry we make at home most often which has sort of evolved over the years after many trials and errors. It has a unique taste which is a blend of several freshly ground spices and is wholesome and tasty.
You can use almost any fish of your choice to make this curry and it will turn out great. Mustard and garlic are the flavours that are uppermost in this recipe but they are not overpowering and along with the other spices merely help to put together a curry which is light and yet so satisfying.
Ingredients:
8-10 fish fillets
2 onions
2 tomatoes
1 or 2 green chillies
Salt to taste
1/2 tsp turmeric powder
Oil for frying
+
3-4 tbsp for curry
1/4 cup coriander leaves
1 1/2 tbsp vinegar
For paste
6-7 cloves or 1tbsp of garlic
1tsp mustard seeds (sarso)
1/2 tsp cumin ( jeera)
1/2 tsp coriander seeds ( dhania)
1/4 tsp fenugreek seeds ( methi)
1/2 tsp whole black pepper ( sabut kali mirch)
2-3 whole red chilli
Method: Pour 1 tbsp vinegar over fish fillets and rub well. Wash off with water. This helps to remove the strong smell of fish. Pat dry.Chop onion finely. Puree the tomatoes. Grind all the ingredients for paste. Chop coriander leaves.
In a heavy bottom pan pour oil. Fry fish over medium flame very lightly. Keep aside.
Now remove oil from pan leaving just enough for the curry. Add onion and fry till translucent.
Add tomato puree, the prepared paste, salt and turmeric.
Stir till oil separates from masala. Gently add the fried fish and green chilli and turn once or twice.
Pour warm water for the gravy and let it simmer, covered. over low flame for few minutes. Add 1/2 tbsp vinegar. Garnish with coriander leaves and serve hot with steamed rice.
Remember not to brown the fish while frying. The fish needs to be fried very lightly. Also, don't turn more than once or twice in the masala nor simmer for long in the curry. Fish tends to get tough if over cooked.
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