My husband loves this curry and you are sure to fill your house with some great aroma while cooking this dish. You are sure to keep this recipe :-)
Source ~ I ♥ Curry (slightly modified)
Cook & Prep time ~ 20 mins
Serves ~ 2
Any fish fillets boneless, skinless, halfed - 500 gms (I used Salmon)
1/4 tsp turmeric powder
1 tsp salt
3 fat ripe tomatoes, quartered
3 fat garlic pods chopped
1 inch ginger chopped
1 tsp red chilli powder
2 tsp corriander powder
1/4 tsp black pepper powder
Oil (vegetable) - 3 tbsp
Onion - 1 big chopped fine
Cloves - 5
Cardamom - 4
Bay leaf - 2
Garam masala - 1/4 tsp
Corriander - chopped (for garnishing)
Milk - 3 tbsp
- Rub the fish with turmeric and salt set aside. Take a large pan/skillet heat oil, add the whole spices and let it sizzle for 10 seconds. Now add the onions and let it fry until golden brown, should take 2 minutes. In the mean time grind the ingredients mentioned under grinding using a mixie with a little water.
- Once the onions are golden brown add the paste and let it cook in a medium to high flame for 5-7 minutes until all the water is evaporated and cook for another 3 minutes in high flame, to brown the curry a little further. This releases oil and full flavor.
- Now add 1 cup water and bring to a boil, reduce the heat to medium and let it cook for 5 minutes. In a tawa/ skillet add oil and fry the fish for 2 minutes on each side until golden brown. Use a lid to cover the fish for it to cook even from the inside. Flip over and cook all sides, be careful not to break it.
- Now taste the curry to check for salt and spice, add 3 tbsp milk and garam masala. To this add the fried fish and excess oil in the tawa, do not stir too much and close the lid. Let it cook for 4 for minutes until thicken.
Serve hot with rice, dosa or roti.
-original recipe calls for adding creme (double), i have used milk yet the curry tasted yum.
-if you prefer to have the curry the next day like me, make sure to add more fish to binge ;-)
-if you don't have fish fillet no issues just skip the frying the fish and add it to the curry directly
- you can use pepper corns too