Curry in which fresh fish is cooked with onions, tomatoes, coconut and various spices and herbs. Try my simple, step-by-step instructions for the best fish curry you’ve ever made. It’s a favourite among those who enjoy seafood and is also known as Indian fish masala. Fish curry is a staple in many Asian nations and can be prepared in a variety of ways utilising a wide range of readily available ingredients including coconut, poppy seeds, tamarind, etc. This article explains how to do it with only the bare essentials, like a pair of pants.
Fish from any body of water will do for a fish curry, but river fish, also known as freshwater fish, is ideal. Freshwater fishes make a huge difference in a curry, but I realise that not everyone has access to them.
I’ve already given you a taste of the authentic Andhra fish pulusu my mum makes with tamarind. That’s not at all like the recipe presented here, which is built on a tomato and onion base.
You can’t go wrong with steaming rice, flavoured rice like jeera rice or ghee rice, or flatbreads like roti, paratha, or naan with this fish curry.
Make Masala Paste
1. One tablespoon of oil on a hot pan. Sprinkle in some cumin and watch it explode. Afterwards, throw in some onions and cook them down until they’re golden.
2. Next, add the ginger and garlic and cook for another 30-60 seconds. When they start to smell good, throw in some tomatoes and a pinch of salt.
3. The third step is to fry the meat until the raw scent disappears.
4. Add coconut, red chilli powder, turmeric and fennel seeds (optional) (optional).
5. Cook till the onion masala has a pleasant aroma. Make sure the raw odour has vanished. Wait until it totally cools down.
Cleaning Fish for Dinner
6. Optional steps 6 and 7 follow. Red chilli powder, turmeric, a pinch of salt, and ginger garlic paste make a tasty marinade for fish. Marinated fish should be cooked immediately.
7. Fry the fish in a skillet with 1 tsp oil over medium heat until the raw scent of the ginger garlic mixture disappears. Though I used a different pan, you can reuse the one you used to sauté the onions if you like. Put that aside for a second.
8 Put the cooled ingredients and 2 to 4 tablespoons of water into a blender jar.
9 Mix until you get a coarse or smooth paste, whatever you like. I prepared a chunky paste because that’s how we like our curry best. If you desire a smooth texture, prepare a smooth paste.
Method for Cooking Fish Curry
10. If the leaves start to sputter, then it’s time to add the ground paste. Harmonize the ingredients.
11. Season with salt and garam masala. To regulate the heat, add extra red chilli powder now.
12. I bolstered it somewhat. Put everything in a large pot and heat it up until the masala has a nice aroma.
13. To make smooth, lump-free gravy, add 1 1/4 cups water and stir thoroughly. Perhaps you might play around with the water quantity a little.
14. minutes of boiling over a medium temperature, or until oil separates and gravy thickens. It could take up to 5 minutes. It’s time to taste for seasonings. Achieve the desired flavour by adjusting the ingredients. Soaking some tamarind in hot water is an option if you’d like to use it. Get the juice, and then strain it into the gravy. Tomatoes are sour enough for us, so I have not used tamarind.
16. Put the fish in the gravy and let it simmer for a couple of minutes. Cook on the other side until the eggs swell, indicating that they are done. Put some coriander leaves on top if you want.
Fish curry goes well with both rice and chapathi.
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