Take any fish of choice, for this method is sure to bring your salivary glands to their most active state. Fish are rich in omega-3 fatty acids, Vitamin D and Vitamin B2, Calcium and phosphorus and are a great source of minerals like magnesium, potassium, zinc, iron and iodine. Fish should be eaten at least twice per week for a healthy living.
This method of cooking fish is popular in the Eastern part of India and it tastes absolutely mind blowing, out of the world. I wouldn’t say it is easy to prepare, but it is definitely the best way to cook a fish curry. It is cooked in 5 steps
- Marinating the fish
- Making the curry paste
- Frying the fish
- Making the curry
- Slow cooking the fish and curry together
So for this you would need:
- 1 kg fish of your choice
- Edible Mustard oil
- Ginger-garlic paste
- Yellow mustard seeds powder
- Whole spices – 2 black cardamoms; 4 green cardamoms; 4 cloves; 1 inch cinnamon stick; 10 black peppercorns
- Ground spices – chili powder, coriander powder, curcuma powder, cumin powder, salt
- Lemon juice
- 1 onion
- 3 tomatoes
- Some green chilies
- Fenugreek seeds
Step 1: Marinating the fish:
Take fish in a bowl, add one spoon of ginger garlic paste, add 2 teaspoonful of lemon juice, some salt, 1 spoon of ginger garlic paste, 1 spoon of coriander powder, 0.5 spoon of yellow mustard seed powder, 0.5 spoon on curcuma powder, 0.5 spoon of cumin powder, 0.5 spoons of red chili powder and some mustard oil. Mix this and keep it aside to marinate
Step 2: Preparing the curry paste:
In a blender, blend 1 onion, 2 spoons of ginger garlic paste, 3 tomatoes, all the whole spices mentioned above, 1 spoon of yellow mustard powder and some green chilies.
Step 3: Frying the fish
Heat a pan, add some mustard oil. Let the oil become hot and then add some fenugreek seeds, roast them till they become brown. If the fish is oily, use less oil in the pan as the fish will itself give off oil. Fry for some time, till the fish develops a crispy outer skin and is cooked through inside too. Keep this aside
Step 3: Making the curry
In the same pan which was used for frying the fish, add the curry paste prepared and let it cook. When the aroma of raw ginger garlic goes away, add 1 teaspoon of salt, 0.5 teaspoon of curcuma powder, 1 teaspoon of coriander powder and 0.5 teaspoon of red chili powder, let his mixture cook. You would know that the spices are thoroughly cooked when the mixture becomes little dry and gives off oil. At this moment add some water.
Step 4: Slow cooking the fish and curry together:
Once the curry is cooked, add the fried fish to this mixture bring it to a boil and turn the stove to its lowest and let the two cook with each other for a few minutes. After 5 minutes, turn it off and garnish with fresh coriander leaves.
Fish curry is ready! Pair it with any bread or rice and it will taste heavenly.
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