MASALA FISH CURRY RECIPE | Rohu Fish Curry Kerela Style | Easy Fish Curry Recipe
King Fish Recipe | Surmai Fish Curry Masala | Vanjaram Fish Recipe | Seer Fish Curry | Surmai Fish Curry | Surmai Fish Curry Recipe | King Fish Curry Recipe | Vanjaram Fish Curry | Fish Gravy Recipe | Fish Curry Recipe
Youtube video link : https://youtu.be/EZ-kCLKtNkg
Ingredients for Fish Curry: (Tsp- Teaspoon; Tbsp- Tablespoon ) - Fish Steaks - 500 gms For the Masala Paste: - Coriander Seeds- 1.5 tsp - Cumin Seeds- 1.5 tsp - Kashmiri Chillies- 5 - Black Peppercorns- 8 - Tamarind Juice/Pulp- 4 tbsp - Salt- 1/2 tsp Spice Powders: - Turmeric Powder- 1/2 tsp - Red Chilli Powder- 1 tsp Other Ingredients: - Grated Onion- 2 small (100 gms) - Green Chillies, slit- 3 - Ginger Garlic paste- 1.5 tsp - Coconut Milk- 1 US cup measure - Salt- 3/4 tsp - Groundnut Oil or any white oil - 3 tbsp - Coriander leaves, chopped- 3 tbsp Preparation: - Take thick steaks/fillets of King Fish/Surmai. Wash and pat dry. Set aside. - Dry roast the Coriander seeds, Cumin seeds, Black Peppercorns & Kashmiri Chillies in a pan on low heat for 2-3 minutes. Set aside to cool. - Soak small lemon sized tamarind in water to take out pulp/juice. Once soaked, take out 4 tbsp juice from it. You can use readymade tamarind pulp too but use less quantity since that tends to be very sour. - To make the Masala Paste, add the roasted & cooled spices in a grinder and grind to a coarse powder. Now add the tamarind pulp and 1/2 tsp salt. Grind it to a smooth paste by adding 3-4 tbsp water. - Grate the onions and slit the green chillies. - Prepare the coconut milk by blending together coconut pulp with water. Strain the coconut using a cloth or sieve/strainer. You can also use readymade coconut milk. Process: - Heat the groundnut oil in a pan and add the slit green chillies. Give a stir and add the grated onion. Mix and fry on medium heat for around 5-6 mins till onion changes colour. - Now add the ginger garlic paste, give a mix and fry on low heat for 2 mins. - Add the Masala paste (made in the grinder) and mix it well. - Add the turmeric & red chilli powders and fry on medium heat for 4-5 mins till oil separates. - Now add 1 cup coconut milk and 200 ml water and give a mix. Add 3/4 tsp salt. Cook on low heat for around 2-3 mins till oil separates. - Give a mix and add the King/Surmai fish steaks and give a gentle stir. - Cover & cook on low heat for around 15 mins. - Shake the pan gently to mix. - Garnish with chopped coriander leaves and simmer for around 2 mins. - Serve with white rice.
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