Fish curry

Name: Fish curry
Total time: 1200 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 500 grams fish fillet; 2 tablespoons ginger garlic paste; 1 tablespoon fennel powder; 5 tablespoons coriander powder; 2 tablespoons red chilli powder; 1 teaspoon turmeric powder; 1/2 teaspoon fenugreek powder; 4-5 pieces kudampuli (kokum, Malabar tamarind); 1 teaspoon mustard seeds; 1 sprig curry leaves; 2 tablespoons oil; as per taste Salt; as required Water

Helen Thomas @cook_7814663

Mumbai

When you are in no mood to slice and chop onion, garlic and ginger, this is the recipe that can save your day. Works well with tuna, grouper, jewfish or any other fleshy fish.

Helen Thomas @cook_7814663

Mumbai

When you are in no mood to slice and chop onion, garlic and ginger, this is the recipe that can save your day. Works well with tuna, grouper, jewfish or any other fleshy fish.

Saved

Ingredients

20 minutes

5 servings

500 gramsfish fillet
2 tablespoonsginger garlic paste
1 tablespoonfennel powder
5 tablespoonscoriander powder
2 tablespoonsred chilli powder
1 teaspoonturmeric powder
1/2 teaspoonfenugreek powder
4-5 pieceskudampuli (kokum, Malabar tamarind)
1 teaspoonmustard seeds
1 sprigcurry leaves
2 tablespoonsoil
as per tasteSalt
as requiredWater

Saved

Steps

20 minutes

1

Soak kudampuli in warm water for 10 minutes.
2

Wash and pat dry the fish.
3

In a clay pot or a thick bottomed plan, heat oil.
4

Add mustard seeds. When it starts popping, add curry leaves.
5

Lower the flame and add the ginger garlic paste. Fry for a minute, taking care not to burn.
6

Add the spice powders and fry in a low flame till aromat. This should be done in 3 or 4 minutes.
7

Add 2 cups of water and the soaked kudampuli. Bring to a boil.
8

Add the fish. Cover and cook till the fish is done.
9

Add salt and turn off the stove.
10

Let it stand for an hour before serving.