East Indian Recipe for Fish Curry
This East Indian Fish Curry Recipe is so quick and simple to make. You will find yourself making this too often. It's fit for a lazy week-day afternoon.
Ingredients
- 2 medium sized Pomfrets cleaned and cut into slices or kingfish, rawas, black pomfret can be used.
- ½ tsp Turmeric Powder
- Salt to taste
For the Masala Paste
- 8 - 10 Dried Red Chillies
- 1 tbsp Coriander seeds
- 1 tsp Cumin Seeds/Jeera
- 8 - 10 Garlic flakes
- ½ tsp Peppercorns
- A small ball of tamarind or tamarind pulp
- ½ inch Ginger (optional)
Instructions
- Apply salt and turmeric powder to the fish slices and keep aside to marinate.
- Grind ingredients under "Masala" to a fine paste and pour it into a vessel.
- Add thin coconut milk and bring the curry to a boil.
- Now put in the fish slices and the thick coconut milk and cook for 2 - 3 minutes till the fish is done.
- Garnish with some coriander leaves and green chillies, broken.
- Serve with steamed rice or rotis
Notes
- You can also use freshly grated coconut to make this curry. Grind 1/2 cup of fresh coconut along the other ingredients for the masala paste.
- Coconut Milk powder can be used instead of fresh coconut milk. Just follow the instructions on the packet to make the thin and thick coconut milk.
- Add more water if you need a thinner gravy.