Fish Curry Recipe
Fish Curry preparation differs from region to region.The taste of a Fish Curry changes with every changing region in India.Fish curry made in Punjab very different from the one made in Kerela or Goa.Fish Curry,as I make it,has flavours from Koncon & Kerela.The use of coconut milk in this Fish Curry enhances the taste & makes it an authentic recipe of coastal regions.
Summary
Preparation Time8 MinCooking Time40 Min
Ready In48 MinDifficulty LevelMedium
Main IngredientFish
Ingredients
Calcutta bekti- 1 Kg
Coconut oil- 200 gram
Mustard seeds-15-20 seeds
Fenugreek- 5 gram
Gurry leaves-10-15
Onions chopped- 4 big size
Ginger garlic paste- 4 tablespoon
coriander powder-2 Tablespoon
Degi mirch-2 teaspoon
Turmeric-1 teaspoon
Salt- To taste
Tomato chopped-3 big size
Kokum-3 stems
Coconut milk-1 cup
Directions
1 Heat oil add the mustard seed, fenugreek seeds and curry leaves,allow them to crackel.
2 Add onions and ginger garlic paste,saute the paste till it becomes golden brown.
3 Add the remaining dry masala and tomatoes
4 Let kokum skin boil with water to transfer the taste of kokum into the boiling water.
5 Add fish pieces and kokum water
6 Let it simmer finish it with coconut milk
7 serve with rice.
2 Add onions and ginger garlic paste,saute the paste till it becomes golden brown.
3 Add the remaining dry masala and tomatoes
4 Let kokum skin boil with water to transfer the taste of kokum into the boiling water.
5 Add fish pieces and kokum water
6 Let it simmer finish it with coconut milk
7 serve with rice.
