A traditional and authentic fish curry recipe. You can say this recipe carried on from generations. A spicy and tangy curry made using minimal spices yet gives you all the spice you need, pomfret fish is delicately simmered in the spicy gravy. This curry is made using a base of onion and tomatoes along with tamarind which gives it the tangy flavour. This fish curry tastes best with both rice and roti. Check out the recipe below and do try it out. Let me know in the comments how it turned out.
INGREDIENTS:
For The Masala paste:
- Onion- 1 no (large, chopped)
- Tomato- 4-5 nos (ripe, medium sized)
- Jeera- 1 1/2 tbsp
- Garlic cloves- 8-10 nos
- Grated coconut- 1/2 cup
Other Ingredients:
- Turmeric powder- 1/2 tsp
- Salt- to taste
- Red chilli powder- 1 tsp
- Thick tamarind pulp- 2 tbsp
- Oil- 2 tbsp
- Onion- 1/2 no (Sliced)
- Curry leaves- 1 sprig
- Pomfret fish- 500 gms (cleaned and washed)
PROCEDURE:
- Clean and wash the fish properly. Drain it in a colander and set it aside.
- Take all the ingredients listed under masala paste in a mixer jar. Grind it to a fine paste, make sure that there are no chunks left in it.
- Take a large mixing bowl, add the masala paste we prepared along with turmeric powder, salt, red chilli powder and tamarind pulp. Mix well until it gets a smooth consistency. Set this aside.
- Take a clay handi. Fish curry is traditionally made in a clay handi. If you don't have it, you can even use a stainless steel vessel.
- Heat oil in the handi. Add sliced onions and curry leaves to it and fry the onions till they attain a golden colour.
- Now immediately pour the prepared masala in it. The masala might be thick in consistency, but don't add water to it as this curry is supposed to be thick.
- Allow the masala to come to a boil. Once it comes to a boil, add the fish pieces and simmer it.
- Simmer the curry for 10 mins and let the fish cook in the simmering curry.
- After 10 mins, check if the fish is done, or else let it continue simmering for another 5 mins.
- You'll now it's done when oil accumulates on the surface of the curry.
- Traditional fish curry is ready, serve it hot along with hot white rice or roti.
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