Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut...

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This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white...

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The post Coconut Mustard King Fish Curry appeared first on Mamas Secret Recipes.

The coastal regions of India where sea-food is fresh and abundant, revel for their wide variety of fish curries and each is one of a kind. With the use of fresh ground coconut, fragrant curry leaves, cumin, fenugreek and other spices in various combinations, different types of curries are made and each community has its own special curry to offer.
This is an easy version of fish curry that I created as I was feeling lazy and wanted to eat fish but something quick without using onions. So made this in tomato chutney style et voilà it was sensational!

Ingredients:
1 whole trout fish 1 lb
2 large tomatoes chopped
2-4 small green chillies
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp roasted cumin & fenugreek powder
1/2 tsp mustard seeds
2 dried red chillies
2 garlic cloves
1/4 cup chopped cilantro
A few fresh curry leaves
4 tbs olive/canola oil

Instructions:
1. To clean descale the fish, rub salt on the skin to remove the slime and rinse under running water well. Then scrape the shiny white and black skin with a paring knife and rinse again till all the slime is off and the scales are removed.
2. Cut into steaks or fillets, drain and keep aside.
3. Add oil to the pot on medium heat. When hot enough throw in the dried red chillies and mustard seeds. As they begin to crackle, toss in the crushed garlic cloves, slit green chillies and curry leaves.
4. Immediately add the chopped tomatoes, salt, turmeric, roasted cumin fenugreek and red chilli powder and mix well. Cook till the tomatoes soften and blend well in the masala. Sprinkle a little water from the sides, and simmer for 2 minutes.
5.Now gently drop the trout pieces one by one into the curry leaving enough space between them. Pour in half a cup of water from the sides, give the pot a gentle shake by holding it with kitchen mitts or gloves then Let it cook on medium heat till the curry starts bubbling.
6. Turn down the heat, cover the pot with a lid and let it simmer for 5 minutes or until the oil rises on top and the curry aroma hits your nose making your mouth water.
7. The trout curry is now ready to enjoy with steamed rice or rice hoppers or rice paashtis (soft rice tacos)

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Tomato Trout Curry - Chutney Style!

The coastal regions of India where sea-food is fresh and abundant, revel for their wide variety of fish curries and each is one of a kind. With the use of fresh ground coconut, fragrant curry leaves, cumin, fenugreek and other spices in various combinations, different types of curries are made and each community has its own special curry to offer. This is an easy version of fish curry that I created as I was feeling lazy and wanted to eat fish but something quick without using onions. So made this in tomato chutney style et voila it was sensational!

Course Dinner, Lunch, Main Course

Cuisine South indian Cuisine

Keyword fish curry, how to cook trout, tomato fish curry, Trout Fish Curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Author Fouzia

Ingredients

• 1 whole trout fish 1 lb
• 2 large tomatoes chopped
• 2-4 small green chillies
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp roasted cumin & fenugreek powder
• 1/2 tsp mustard seeds
• 2 dried red chillies
• 2 garlic cloves
• 1/4 cup chopped cilantro
• A few fresh curry leaves
• 4 tbs olive/canola oil

Instructions

• To clean descale the fish, rub salt on the skin to remove the slime and rinse under running water well. Then scrape the shiny white and black skin with a paring knife and rinse again till all the slime is off and the scales are removed.
• Cut into steaks or fillets, drain and keep aside.
• Add oil to the pot on medium heat. When hot enough throw in the dried red chillies and mustard seeds. As they begin to crackle, toss in the crushed garlic cloves, slit green chillies and curry leaves.
• Immediately add the chopped tomatoes, salt, turmeric, roasted cumin fenugreek and red chilli powder and mix well. Cook till the tomatoes soften and blend well in the masala. Sprinkle a little water from the sides, and simmer for 2 minutes.
• Now gently drop the trout pieces one by one into the curry leaving enough space between them. Pour in half a cup of water from the sides, give the pot a gentle shake by holding it with kitchen mitts or gloves then Let it cook on medium heat till the curry starts bubbling.
• Turn down the heat, cover the pot with a lid and let it simmer for 5 minutes or until the oil rises on top and the curry aroma hits your nose making your mouth water.
• The trout curry is now ready to enjoy with steamed rice or rice hoppers or rice paashtis (soft rice tacos)

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The post Tomato Trout Curry – Chutney Style! appeared first on Mama's Secret Recipes.