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Fish Curry

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Comments 3
Rating 5/5.0
 
Occasion: Any   Total servings: 4-5
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hr
How to serve: Hot    

Fish Curry recipe by Zeba at DesiRecipes.com.
This fish curry is very delicious. Fish is marinated first and then cooked in aromatic spices' curry to give it a kick.


Ingredients
1 kg rohu or other firm white fish
2-3 tablespoons lemon juice
2 teaspoons saltClick to find more about salt
1-2 cup oil
2 medium onions, finely chopped
1 tablespoon garlicClick to find more about garlic, minced
1 tablespoon gingerClick to find more about ginger, minced
2 teaspoons chili powder
1-4 teaspoon turmericClick to find more about turmeric powder (haldiClick to find more about haldi)
2 teaspoons coriander powder
2 teaspoons garam masala powder
3 large tomatoes, chopped
1-4 cup coriander leavesClick to find more about coriander leaves, chopped
3-4 green chilies chopped


Preparation
Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish is boneless (fish fillets), then cut into 1 inch pieces.
Mix the lemon juice and 1 teaspoon saltClick to find more about salt and rub on the fish pieces and leave to marinate for 30 minutes.
Meanwhile prepare masala (gravy), heat oil in a heavy based pan and stirring frequently, fry the onions to light brown. Add gingerClick to find more about ginger and garlicClick to find more about garlic and stir fry for 3-5 minutes or until the mixture is golden brown. Add 2-3 tablespoons of water to prevent from burning.
Add chili powder, turmericClick to find more about turmeric, coriander powder, garam masala powder, remaining saltClick to find more about salt and 3-4 tablespoons of water to prevent the spices from burning.
Stir fry for a minute or two and then add chopped tomatoes. Stirring frequently, fry the mixture for 8-10 minutes or until tomatoes are reduced to a pulp and oil begin to separate from gravy.
Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low, cover with a tight fitting lid, and cook for 15-20 minutes or until the fish is tender, stirring occasionally. (It may be necessary to add extra water to prevent the fish from sticking to the bottom of the pan.) Adjust the seasoning with saltClick to find more about salt.
At the end of the cooking time add coriander leavesClick to find more about coriander leaves and chopped chilies. Carefully transfer to a serving dish and serve with Chapati or boiled rice.


*Rohu is freshwater fish with a unique flavor and truly delicious when cooked in onionClick to find more about onion and tomatoClick to find more about tomato gravy. Any other white firm fish can be used in this recipe*



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There are 3 comment(s) for this recipe.
by osman 5/5 Stars
a great recipe really enjoyed thank you

Fri Jan 20, 2012

by Judy 5/5 Stars
This is a lovely recipe. I wanted somethng spicy to appeal to my fish-averse male members of the family, but without coconut which I cannot stand, and this did the trick (especially with added red chillis!). Gorgeous!

Wed Jan 04, 2012

by Catherine 5/5 Stars
This was DELICIOUS. I did it almost exactly to the recipe (mostly because I didn't know what I was doing) and I don't think I'd change a thing. I could've gone for a bit more heat (spicy), but the flavors were amazing.

Sun Aug 07, 2011


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