Fish curry is one of the most delicious curries you will ever make. It is beyond quick to prepare and beyond simple and it’s perfect for a midweek meal. If you want to make it more creamy and rich, you can add a paste of overnight soaked almonds, this will not only add on to the taste but will also add a creamy texture to the gravy.
Fish is a rich source of Omega-3 Fatty acids. The best thing about preparing this delicacy is that you can tweak the ingredients as per your taste preference. You can add your own twist of spices in this easy fish recipe to add more aroma to this recipe dry roast the spices, grind it and then add it to the curry.
For me, I love fish curry. Get your non-stick pan on high heat and add in a tablespoon of oil then put your tomatoes and this is the beginning of delicious fish curry. Take your white fish, any fish you can get hold of will work well. Just cut it into little chunks about four centimeters and place them into the pan and let them start to cook.
Add one teaspoon of korma paste then a lime pickle and you will get a lovely sourness from the lime. Go straight in with coconut milk about 400 grams and let that simmer for six minutes gently and you are going t get th most delicate delicious colorful beautiful curry. Once it’s done simmering, all you do is taste the sauce and correct the seasoning to your taste.
Serve rice in a bowl and then as far as your curry is concerned, serve your curry fish with rice and enjoy. If you have guests coming over and you cannot prepare an elaborate meal, then, this is your go-to recipe as it takes very less time. What’s more, you don’t need a special reason to enjoy this spiced and seasoned fish curry.
So, next time whenever you want to relish something delightful, then, prepare this dish and woo your loved ones.
- 8 dry red chilies
- 2 tablespoons cumin seeds
- 1 tablespoon mustard seeds
- 2 large tomatoes (cut into cubes)
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 3 to 4 tablespoons of coconut powder
- 4 tablespoons vegetable oil
- 10 to 12 curry leaves
- 1 large onion
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 pounds/1 kilogram fish
- Heat a heavy-bottomed pan on a medium flame and roast the dry red chilies, mustard, and cumin seeds until they begin to release their aroma. Cool and grind to a fine powder.
- Grind the toasted spice powder, tomatoes, turmeric, garam masala, and coconut into a smooth paste.
- Keep aside. Squeeze the soaked tamarind well to remove all the pulp.
- Heat the oil in a wide heavy-bottomed pan and add the curry leaves.
- When they stop spluttering, add the onion paste and fry until light brown.
- Add the ginger and garlic pastes and fry for 3 to 4 minutes.
- Add the tomato and spice paste and fry until the oil begins to separate from the masala.
- Add 2 cups of hot water and the tamarind pulp to the masala and mix well.
- Bring the gravy to a boil and then simmer.
- Gently add the fish to the gravy and cook until done.
- Garnish with chopped coriander and serve hot with plain boiled rice.