Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fish curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Shorshe Rui - Bengali Fish Curry Recipe - How to make Fish Curry - Bengali Food Recipes. Homemade Goan Style Fish (Bangda / Mackerel) Curry Easy Recipe. Asian spice works perfectly with fish, from Keralan-style mackerel curry to creamy shellfish masala.
Fish Curry is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Fish Curry is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have fish curry using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Fish Curry:
- Take Fish pieces 1 kg
- Make ready 2 tbsp ginger garlic paste
- Prepare 4 tbsp vinegar
- Make ready 1 tsp turmeric powder
- Get to taste salt
- Prepare 1 tsp red chilli powder
- Make ready 1 tsp crushed cumin seeds
- Get 1 tsp crushed ajwain seeds
- Make ready Oil half cup
- Prepare 1 onion
- Make ready 4 tomatoes
Fish curry is very delicious especially when eaten with rice. Allepey Fish Curry is a delicious and popular dish in Kerala. Learn how to make/prepare Allepey Fish Curry by following this easy recipe. Fish head curry (Malay and Indonesian: kari kepala ikan) is a dish in Indonesian, Malaysian and Singaporean cuisines with mixed Indian and Chinese origins.
Instructions to make Fish Curry:
- Washed fish and drain the water completely then marinate it with all ingredients mentioned above for 1 hour and keep it in freezer… (you can also freeze your fish for further use).
- Take out marinated fish defrost it shallow fry from both side just to give a colour now keep aside.
- Take a pan add oil add 2 small onion sliced and cook until it changes colour to pink take out onion slice and blend with 3 to 4 small tomatoes into a smooth paste
- In the same oil add 1 tsp Meethi dana and cook until it change colour Now add blended paste 1 tsp turmeric powder 1 tsp red chilli 1 tsp corrainder powder salt to taste half tsp crushed ajwain and cumin seeds and bhoonofy until it start sticking the pan.
- Add little water and bhoonofy again until it start sticking. bhoonofy with continius stirring until oil comes up.
- Add half cup water and fish slow down flame put it on dum for half an hour keep eye on consistency of curry needed
- Add 1 tsp garam masala powder green chillies when curry is ready oil comes on top. Curry should be thick. After adding fish do not use spoon just stirr the pan
- Bhoonofing is the main secret of good tatse and colour. - i used 6 to 8 tbsp oil - i use the left over oil in which i shallow fry the fish and add little more
Curry Fish - spicy, savory fish meal simmered in aromatic spices and herbs with coconut milk and homemade curry powder. An extremely delicious weeknight meal just in time for the Lenten. This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe. Curry Fish - spicy, savory fish meal simmered in aromatic spices and herbs with coconut milk and homemade curry powder.
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