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Fish Curry

Swatym's picture
Fish Curry preparation differs from region to region.The taste of a Fish Curry changes with every changing region in India.Fish curry made in Punjab very different from the one made in Kerela or Goa.Fish Curry,as I make it,has flavours from Koncon & Kerela.The use of coconut milk in this Fish Curry enhances the taste & makes it an authentic recipe of coastal regions.
Ingredients
  Calcutta bekti 1 Kilogram
  Coconut oil 200 Gram
  Mustard seeds 20
  Fenugreek 5 Gram
  Curry leaves 15
  Onion 4 Large, chopped
  Ginger garlic paste 4 Tablespoon
  Coriander powder 2 Tablespoon
  Degi mirch 2 Teaspoon
  Turmeric 1 Teaspoon
  Salt To Taste
  Tomato 3 Large, chopped
  Kokum stems 3
  Coconut milk 1 Cup (16 tbs)
Directions

1 Heat oil add the mustard seed, fenugreek seeds and curry leaves,allow them to crackel.
2 Add onions and ginger garlic paste,saute the paste till it becomes golden brown.
3 Add the remaining dry masala and tomatoes
4 Let kokum skin boil with water to transfer the taste of kokum into the boiling water.
5 Add fish pieces and kokum water
6 Let it simmer finish it with coconut milk
7 serve with rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
8 Minutes
Cook Time: 
40 Minutes
Ready In: 
48 Minutes
Servings: 
1

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