Fish Curry recipe, How to make Fish Curry . Ingredients and process of making fish curry

Fish Curry

This is a very tasty dish. And this dish is made in the home of almost all Indians. Andaman & Nicobar This place is near the sea. So there is no shortage of fish here. So if you are a seafood lover then this is a great place for you.

Fish curry

Ingredient

500gm Fish
130gm Onions
1tsp Kasuri methi
10-15 curry leaves
4tbsp juice of Tamarind
1.5 coconut milk
Salt as per taste
2tbsp Coriander Leaves
3tbsp Oil
Oil of deep-frying the fish

For Fish marination

1/4tsp Turmeric powder
1tsp Red chili Powder
Salt as per taste

For Masala Paste

1tsp Cumin seeds
1/4tsp Turmeric Powder
1.5 Coriander Powder
1.5 Red chili powder
2-3 green chili
10 garlic cloves
2 dried red chili

Preparation

Clean, wash and pat dry the fish items. Add the turmeric, red chili powder, salt and blend well. put aside for thirty minutes.
to arrange the Masala paste, take a pan and dry roast the red chilies and cumin seeds on low heat for one minute. currently, add the garlic cloves and continue preparation on low heat for one more pair of minutes. put aside to chill. Add them to the blender/grinder alongside the inexperienced chilies. Coarse grind.
currently, add 3-4 tbsp of water and mix it into a sleek paste. The masala paste ought to have skinny consistency therefore you'll add additional water to create it into a skinny consistency.
To fry the marinated fish, add oil to a cooking pan and place the fish items one by one.
Fry on medium heat for two minutes and switch it on the opposite aspect. still, fry on medium heat for two minutes. Take these out on a plate.

Precess of making Fish Curry

Heat oil in a pan or kadhai.
Add the grated onions and fry on medium heat for 7-8 minutes until brown in color.
currently, add the masala paste and provides a combination, add 1/2 tsp salt to that and still fry on medium heat for three minutes until water dries up and oil separates.
Add the dried fenugreek leaves (Kasuri Methi) and fry for one min on medium heat. Add the curry leaves and fry on low to medium heat for two minutes.
Now add the tamarind juice, give a mix, and then add 250 ml water. Cook it on medium heat until it involves a boil.
Lower the warmth and place the cooked fish items facet by facet and canopy & cook on low heat for five minutes.
Remove lid and flip the fish pieces. Add the thick coconut milk, give a mix.
Cover & cook for another 10 mins on low heat till oil separates.
Garnish with the chopped coriander leaves, mix and simmer for a minute.
Serve with rice.

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