Fish curriez are flavor filled Bombs with the goodness of taste,flavor and Health Benefits. It is good without being heavier on your tummy.As the Fish doesn’t require a long time to cook, hence the Curry can be prepared in half an hour 😀
Different states of India have different methods of preparing fish curry, the one I am sharing today is my version of Konkani Fish Curry. It always tastes better when eaten with Bhakri or Rice.
CUISINE: INDIAN KONKANI
COURSE: MAIN
PREP TIME : 10 MINUTES
COOK TIME :15 MINUTES
TOTAL TIME : 25 TO 30 MINUTES
SERVING : 4 TO 5 PEOPLE
AUTHOR : LINA @THE TIKKAZ AND CURRIEZ
I always use Fish which is Fresh and which has some fat to it,lean fish like Pomfret is not appropriate for Fish curry as it does not give it depth or taste So mostly I use the Indian King Fish or Mackerel for curry.So let’s begin:
INGREDIENTS :
- Mackerel : 1/2 Kg ( Use all the fish parts including the head and the tail )
- Coconut : Freshly grated coconut 2 bowls.
- Red chilies:( 7 to 8 Kashmiri-finely grind to paste)
- Ginger garlic paste : 1 and 1/2 teaspoon.
- Sesame : 1TBSP ( tablespoon)
- Turmeric :1/2 teaspoon
- Salt : To taste
- Red chili powder : 1TSP ( teaspoon)
- Kokum or tamarind: 2 to 3 soaked in water.
- Garam masala powder : ( Indian mixed herbs available in grocery stores)
- Curry leaves: 6 to 7.
- Green chilies : 2 to 3 ( depends on the heat.)
- Onion 1 to 2 : Cut into small pieces.
PREPARATION :
- First You need to clean the fish,under running water to remove any unwanted odors or impurities.
- Next Apply salt and flour and re- wash again under running water
- Now in a bowl take the fish and marinate it by rubbing it with salt, turmeric and lemon juice. 🍋
- Let it sit in the fridge for 1/2 an hour
- In the meantime add all the ingredients to the grinder apart from lemon,green chilies, kokum or tamarind and grind to a fine paste which will give you a nice flavourful Fish masala
- (While adding the Kashmiri Red chilies, remove the seeds,soak them in water for sometime, then add to the grinder)
- Now in a pan,heat oil after,the oil starts heating up add curry – leaves and green chilies to it and let it crackle.
- Now add the masala and stir until it starts to ooze oil, at this stage add 1 and 1/2 cup of water and let it boil on medium flame
- Keep it on medium flame for 10 minutes, when it has reduced to the desired consistency, add kokum or tamarind water and stir again
- Now add the marinated Fish to it ,stir,check the proportion of salt,Add salt at this stage according to your taste.(Remember we had added salt during marination,add the Garam masala powder 😀 and stir some more.
- Again, let the Curry boil for Five to Ten minutes and switch off the flame. (Remember once when the Fish is added, not to boil the Curry too much as the Fish might fall apart from the bones and the Curry might loose it’s original taste)
- ,Do not forget to garnish it with coriander, serve hot.
🎯 Use Fresh Fish for good taste
🎯Use the flag button to translate the recipe in your language.
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