Fish Curry

Here's a traditional Indian Garhwali fish curry recipe within mustard seeds or any kind of milk, just plain and simple.

                           

Ingredients:

500 grams fish fillets (any firm white fish like cod, tilapia, or snapper)

2 medium-sized onions, finely chopped

2 tomatoes, pureed

3-4 green chilies, slit lengthwise

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon coriander powder

1/4 cup coconut milk

2 tablespoons oil (preferably mustard oil)

Salt to taste

Fresh coriander leaves, chopped (for garnishing)

Method

Clean the fish fillets, remove any scales, and cut them into medium-sized pieces. Marinate the fish pieces with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Set aside for 15-20 minutes.

Heat oil in a deep pan or kadai over medium heat. Add the fish pieces and cook until golden brown from both sides and keep aside.

Add mustard seeds, fenugreek seeds, and fennel seeds in the remaining oil. Let them splutter for a few seconds.

Add the chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.

Add the tomato puree and cook until the oil separates from the masala.

Add the remaining spices - turmeric powder, coriander powder, and salt. Mix well and cook for a minute.

Add 1/ 2 cup of water, gently place the fried fish pieces into the pan, making sure they are coated with the masala. Reduce the heat to low, cover the pan, and let it cook for about 10-minutes.

If required, adjust the salt and spices according to your taste.

Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice or Indian bread like roti or naan.

Enjoy!