Korma, the most popular dish in India is a mildly spiced flavourful curry of meat in a yogurt based thick sauce. It is enjoyed by all and is served on special occasions to family and friends.Classically korma is a curry made with chicken, mutton or any other choice of meat that is braised at a...
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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 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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