👁️ K ❤️ K
Traditional Fish Curry
Ingredients
- 3 tbsp oil
- 1 tsp mustard seeds
- 300 g fish, cleaned and cut into pieces
- 1 onion, finely chopped
- Curry leaves
- 1 tsp Prayosha Meera Turmeric Powder
- 2 tomatoes, finely chopped
- 1 small tamarind (soaked in water)
- 1 tsp Prayosha Meera Garam Masala
- 1 tsp Prayosha Meera Fish Curry Masala
- Salt to taste
- Water, as required
Ingredients for the Masala Paste
- 1 tbsp oil
- 8–10 dried red chillies
- 1½ tbsp coriander seeds
- 1 onion, chopped
- ½ cup fresh coconut, grated
Step by Step Guide
- Soak the tamarind in water for 10 minutes, squeeze out the pulp, and strain the tamarind water. Keep it aside.
- Heat 1 tbsp oil in a pan. Add the chopped onion, dried red chillies, and coriander seeds. Roast for 2–3 minutes, then add the fresh coconut and cook for another minute. Cool the mixture, add a little water, and grind it into a smooth paste.
- Heat 3 tbsp oil in another pan. Add the mustard seeds and let them splutter. Add the chopped onion and curry leaves, then sauté until the onion turns translucent.
- Add 1 tsp Prayosha Meera Turmeric Powder and 1 tsp Prayosha Meera Fish Curry Masala. Mix well, then add the chopped tomatoes and cook until they become soft.
- Add the prepared masala paste, tamarind water, and water as required. Season with salt and bring the curry to a boil.
- Reduce the heat, cover, and simmer until the oil begins to separate on the surface.
- Gently add the fish pieces and cook for 8–10 minutes, or until the fish is tender and cooked through.
- Sprinkle 1 tsp Prayosha Meera Garam Masala, mix gently, and serve the hot Masala Fish Curry with steamed rice.
