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Fish curry #week2of5
Fish curry #week2of5

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We hope you got insight from reading it, now let’s go back to fish curry #week2of5 recipe. You can cook fish curry #week2of5 using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Fish curry

#week2of5:

  1. Take For curry paste:
  2. You need As required Oil for sauté
  3. Use 1/2 tsp mustard seeds
  4. Take 1/2 tsp fenugreek
  5. Provide 1 tsp pepper corns
  6. Get 3 onions
  7. You need 2 tomatoes
  8. Use 2 tbsp chilli powder
  9. Provide 3 tbsp coriander powder
  10. Provide 1/2 cup grated coconut
  11. Take For fish curry:
  12. Provide 1/2 kg fish of your choice
  13. Provide 2-3 green chillies
  14. You need 1 Lemon sized tamarind soaked in 1/2 cup water
  15. Prepare As required Water
  16. Use As per taste Salt
Steps to make Fish curry

#week2of5:

  1. In a pan, pour oil of your choice, I prefer either coconut oil or sesame oil for fish curry.
  2. Add mustard seeds, fenugreek and pepper corns and once it splutters add the grated coconut and sauté until it’s golden brown.
  3. Add onions and once it’s transparent add tomatoes and sauté until they are mushy. Then add chilli and coriander powder and once raw smell goes transfer this to a mixer grinder and make it to a curry paste.
  4. In the same pan, pout few tablespoons of oil and add green chilli then add the curry paste and keep the flame in low and allow it to cover and cook for 7/8 minutes.
  5. Now extract the tamarind water and add to the curry and add 1 cup water equivalent and add enough salt, cover and cook it in medium to low flame for 10-12 mins.
  6. Then add the fish pieces and cover and cook for 5-8 minutes until you get a thick consistency of gravy. The fish gravy is ready to be served. Usually fish curry is served after 3/4 hours as the taste increases as time goes.

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