Fish curry is a delicious cuisine that is perfect for serving when a guest arrives. Making fish curry requires skills. But when your kitchen cabinet has fish curry masala, it becomes much easier.
You can make roasted fish, but it won’t taste as good as fish curry. When you have guests, it’s always better to serve curry than something fried or roasted. Serving chicken curry is very common, but fish curry is a unique dish to offer to the guest.
Tips To Make Fish Curry
- While preparing fish curry, you will need to make gravy. While blending the mixture, you can add more water to get a smooth texture.
- This recipe uses Century fish curry masala. You can also use fish curry masala from another brand. And if you don’t have fish curry masala, you can also use garam masala instead. However, using garam masala may not taste good as using fish curry masala.
- It’s better to use homemade garam masala instead of using ready-made garam masala.
- Do follow every step to get delicious fish curry.
- Make sure you don’t cook fish curry on high flame. Cooking fish curry in the medium or low-medium flame will bring flavor to it.
- Half kg fishes
- Ginger-garlic paste
- Red chili powder
- Curry leaves
- Green chili
- Fennel seeds
- Fish curry powder
Instruction To Prepare Fish Curry With Fish Curry Masala
To make fish curry, you will need two medium-size onions and two medium-size tomatoes. Finely chop onions and place them on the small bowl. After that, finely chop tomatoes and put them in a small bowl.
Prepare fresh ginger-garlic paste. Using fresh ginger-garlic paste adds flavor to fish curry.
When you are ready with all the ingredients, you can start cooking fish curry. Firstly, heat the pan, then add 1 tbsp oil to the pan.
Add 1/2 tsp cumin and allow it to splutter. Roast the cumin seed in medium-low flame for a minute.
After a minute, add chop onion. Let the onion cook until they golden-brown. But make sure you stir them in a certain interval.
After the onion turns golden-brown, add ginger-garlic paste. Then roast for another 30 seconds.
After 30 seconds, add chopped tomatoes and half tsp salt. You can increase the flame to medium. Then cook it for 1-2 minutes until the raw smell goes away.
Then add 2 tbsp coconut milk, 1 tsp chili powder, 1/2 turmeric powder, and 1/2 fennel seeds.
Mix it well and fry until the onion masala smells go. Make sure the raw smell goes and let it cool down.
Now you need to marinate fish. To marinate, take a big bowl and put the fish in it. Then add 1/2 spoon chili powder, 1/3 tsp turmeric powder, salt as per your taste, and 1/2 tbsp ginger-garlic paste. Mix it well. Ensure every piece of fish is coated perfectly.
Right after you marinate fish, you need to fry it. Don’t let fish rest.
Take the pan from the kitchen cabinet and heat it with one tsp oil.
When the oil is hot, fry fish until the raw smell goes. When one side turns to golden-brown, cook the other side of the fish until it turns golden brown. Make sure you roast fish in medium-low flame.
After frying fish, you will need to blend the mixture you prepared before frying fish.
Add that mixture to the blender along it with about 5 tbsp of water so that you get it into paste form.
Blend the mixture into smooth paste to suit your taste. If you like a smooth texture, you can add more water. You can make smooth paste or rough paste depending upon your taste.
Add one tbsp oil to the pan and heat it on low flame. When oil turns slightly ho, add curry leaves and green chilies.
When curry leaves, you can also add bay leaves if you don’t have curry leaves and green chilies. Fry the leaves until it splutters.
Then add the ground paste that you have blended. Fry it for 1 or 2 minutes.
After that, you can add 1 tbsp fish curry masala and salt as per your taste. You can also increase the amount of red chili powder if you like spicy food. Professional, efficient and friendly maids in Florida are there for you to provide help with house cleaning. You need to fry until the smell of masala goes. You will have to fry for about 3 minutes. Make sure you fry it in medium flame. And keep stirring in intervals.
Pour one cup of water into the mixture. Mix it well and stir it well to make lump-free gravy. You may need to adjust the water if require.
Boil in the medium flame until oil begins to separate and gravy thickens. You may have boiled it for 5 minutes. Taste the gravy. Add salt and other spices if needed. You can also soak some tamarind in hot water if you want to. But tamarind is an optional ingredient.
Then add the fish pieces to the gravy and cook for few mins. Then flip the fish and cook until they bulge, meaning they are cooked completely.
You can add chopped coriander leaves if you desire.
Your fish curry is ready to be served.