Irresistible Pakat Fish Curry
A traditional Fish Curry Recipe with the East Indian Bottle Masala. It's spicy, tangy and simply irresistible.
Ingredients
- 4 slices Pakat/Kite /पाखट Fish cut into small pieces
- 8 cloves Garlic chopped
- 2 inches Ginger chopped
- 3 Green Chillies chopped
- 2 tbsp EI Bottle Masala/Chilli powder
- 2 tbsp Coriander leaves
- Salt to taste
- 2 to 3 tbsp Oil
For the Coconut Paste
- 1 cup Coconut grated
- 1 tsp Raw rice - 1 tsp
- Tamarind - 1 small ball soaked in water
Instructions
How To Make Pakat Fish Curry
- Cut the Pakat/Kite fish into bite-size pieces apply salt and set aside.
- Heat oil in a vessel and add the chopped garlic, ginger, and green chillies. Fry until the raw smell vanishes.
- Then add 2 tbsp of Bottle Masala or red chilli powder and stir for 30 sec on low heat. Add a few tablespoons of water to avoid burning.
- Add the fish slices and mix well with the spices over medium heat.
- Now add the ground coconut paste and water as needed to make the curry, depending on what you want to serve it with. Cover and cook for 8 to 10 minutes or until the fish is well cooked.
- Finally, garnish with coriander leaves, simmer for 2 minutes, and then turn off the heat.
- Serve Pakat Fish Curry with rice rotis or steamed rice.
Notes
- Use East Indian Bottle Masala or any Curry Masala you have at home. Alternatively, use Chilli powder with a little Garam Masala Powder.
- Add water, as needed to make the curry, depending on what you want to serve it with.
- You can adjust ingredients to suit your taste.