Nigella Fish Curry
Marinated fish simmered in spicy aromatic gravy. You can serve this delicious dish with hot steamed rice.
Ingredients
| For fish | ||
| White boneless fish fillets | 300 Gram , cut into small chunks | |
| Turmeric powder | 1/2 Teaspoon | |
| Mustard oil | 3 Tablespoon | |
| Salt | To Taste | |
| For sauce | ||
| Nigella seed | 1 Teaspoon | |
| Green chili | 3 , slitted | |
| Mustard oil | 4 1/2 Teaspoon | |
| Red chili powder | 1/2 Teaspoon | |
| Coriander powder | 2 Teaspoon | |
| Cumin powder | 1/2 Teaspoon | |
| Ginger paste | 1 Teaspoon | |
| Water | 1/2 Cup (8 tbs) | |
| Sugar | 1/2 Teaspoon |
Directions
GETTING READY
1. In a bowl place fish chunks and add turmeric powder and salt to taste. Toss to coat. Allow it to sit for about 15 minutes.
For Sauce:
2. In a bowl add turmeric powder, red chili powder, coriander powder, cumin powder, ginger paste, water, and salt to taste. Mix well.
MAKING
3. Heat the wok/kadai with mustard oil. Fry the fish till it slightly changes its color and turns white. Do not overcook. Take fish out of the wok and keep aside.
4. Heat the wok with mustard oil. Add nigella seeds, and green chilies. Allow the seeds to sizzle and chilies to turn brown.
5. Then add the curry sauce which we had made earlier and stir well. Bring it to a boil and cook for 3-5 minutes.
6. Add the fried fish pieces to curry. Lower the heat to medium and cook for about 6-7 minutes and add sugar, and salt to taste.
SERVING
7. Serve with steaming hot rice.
Recipe Summary
Nutrition Facts
Serving size
Calories 600Calories from Fat 428
% Daily Value*
Total Fat 49 g75.4%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 274 mg11.42%
Total Carbohydrates 8 g2.7%
Dietary Fiber 3 g12%
Sugars 2 g
Protein 34 g68%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
