Another random recipe from my experimental kitchen. I actually bought king fish for frying it but ended up making fish curry as I couldn’t cut the fish into thin slices. I bought fish from a Asian supermarket. The pieces were really thick and I didn’t notice. When I got back home, it was too hard for me to cut it due to the small round bone in the center. But I am happy coz I ended up making delicious fish curry. My hubby doesn’t like fish in any form. He would be ok if it is fish fry. To my surprise, he loved the curry and wanted to have more.
- King Fish – 1 lb (Vanjaram)
- Onion – 1/4 (Kandho)
- Shallots – 12 (Nanha Kandho) (We can skip onion and use 20 shallots instead)
- Tomato (Medium) – 1 (Thakkali Pallo)
- Gingerly Oil – 3 tbsp (Regular oil can be used) (chokkod thel)
- Tamarind – size of 1 small lemon (cheez)
- Ginger Garlic Paste – 1 tsp (losoon allo paste)
- Green Chili – 2 (paccha Mirikailo)
- Cumin Seeds – 1/2 tsp (jeero)
- Mustard Seeds – 1/2 tsp (mogiri)
- Salt to taste (Meet)
- Curry Leaves – few sprigs (Karuva pillo)
- Turmeric Powder (Manjal bhuruko)
- Chili Powder – 2 tsp (Miri bhuruko)
- Pepper Powder – 1/2 tsp (Milaghu bhuruko)
- Cumin Powder – 1/2 tsp (Jeero bhuruko)
- Dhaniya Powder 1 1/2 tsp (Dhaniya bhuruko)
Clean and wash the fish thoroughly. I would use turmeric and salt water to clean them.
In a large bowl, add salt,1/2 a portion of chili powder, pepper powder, cumin powder, dhaniya powder, turmeric powder. Massage the fish with this mix. Marinate for couple of hours in the freezer.
Couple of hours later:
Soak tamarind in 1/2 cup of water for 30 minutes. We can soak it in warm water for 10-15 minutes if we are running late. Extract the juice
In a kadai, add oil, when it is hot add mustard seeds and let is splutter then add cumin seeds, curry leaves, green chili and saute.
Then add onion, shallots and saute until it turns golden brown. Between add some turmeric powder and salt.
Add tomato and let it become soft and mushy.
Add ginger garlic paste and let the raw smell disappear.
Then add tamarind water and bring into boil then add the remaining portion
of chili powder, pepper powder, cumin powder, dhaniya powder, turmeric powder.
Add 1/2 cup of water and bring it boil. (Can add more water for thinner gravy) Then add marinated fish and let it blend well. Add more salt and spice if required.
Let the fish cook on low flame for 15-20 minutes or until the fish is cooked well.
Garnish it with coriander/cilantro leaves and Serve hot with rice or rotis. Fish curry usually tastes better when consumed the next day of preparation.
Also, I would like to send this to SPOTLIGHT:FISH event hosted by Indirani.