Fish Curry – Mild, Silky and Tasty


I’m neither good at eating fish or selecting them or cleaning them. But I can definitely cook nice fish curry. Even at home, I always preferred having a fish fry which had only one single bone. The idea of struggling with the fish bones, puts off all the interest in eating one. So after marriage too, there was only one way I used to cook fish. That too cos I missed the ones mom made for me.

Reading a lot n lot about the important of fishes to health and also firm the increasing pinch of conscience, I finally decided to have more fish in our diet. Also I want sonny to become a good fish-lover, like mom n dad. So I was in search of non-frozen fish for sonny and finally zeroed in on Cod. (I read Cod is good for kids, hmph…but a bad choice for this curry. It broke away as soon as it got cooked)

This recipe I have bookmarked from the CookBook Capital Spice. (A book in which 21 Indian restaurant chefs, located in london gave away their successful recipes. I bookmarked too many). This recipe is Alfred Prasad. Chef says that the recipe works good with Kingfish /Trout/Mackerel/Herring. See there’s no Cod mentioned still I used it. But it’s just awesome…….!!!! We loved it. I will definitely do it with right fish again.

We had it with plain rice and it was finger-licking good. Had some leftover, which I chomped-chomped with some white bread. Man……it was Delicious….!!!
fish curry, cod curry,meen curry, chepala kura

Preparation time : 10 min
Cooking time : 40 min
Serve with : Rice, Roti, Bread 
Serves : 2-3

What :

  •      300 gm any firm Fish
  •      2 Onions
  •      1 inch ginger
  •      3 Tomatoes
  •      1 can coconut milk
  •      1 tsp Mustard Seeds
  •      1 tsp Fenugreek Seeds
  •      1 tbsp Red Chilli Powder
  •      1 tbsp Coriander Powder
  •      1 tbsp Cumin Powder
  •      1 tsp Turmeric Powder
  •      1 sprig Curry Leaves
  •      2 tbsp Coriander Leaves
  •      Salt
  •      Oil

How :

–        Clean and cut the fish into cubes. finely chop the ginger. Puree the tomatoes.

–        Heat oil and add the fenugreek seeds (make sure the oil is not too hot as it may burn them ). Once they are browned add the mustard seeds. As they crackle, add the curry leaves, ginger and chopped onions. Stir well and cook till onions are soft.

–        Now add the turmeric powder, saute and add the tomato puree and 1 cup of water. Add all the dry powders (red chilli, coriander, cumin) and let it simmer for 15-20 minutes. Once the liquid has reduced and oil starts floating on top add salt, cubed fish and cook for 5-7 minutes.

–        Add the coconut milk, stir gently, bring to boil add the chopped coriander leaves and take off the heat. check & adjust the seasoning.

 

 

Tips & Notes :

**        I used Codfish,which almost broke down once cooked. So use any firm good fish.

**        Once the fish is added, instead of stirring with a spatula, gently rotate the pan holding it firmly. This helps in having the fish pieces intact.

**        The king here is the fenugreek seeds. Hmm….Love the aroma.

**         If you want to cut the cooking time, then don add water along with the puree. just let the tomato puree cook. But adjust the gravy as required.

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