Recipes - Fish Curry with Yoghurt
- Irene Serrao
- Kirem / Boston, U.S.A.
Ingredients:
½ kg fish ( King fish/ pomfret )
1 medium onion
5-6 cloves garlic
¼" cinnamon stick
1 clove
½” ginger
1 green chilli
Salt, according to your taste
2-4 curry leaves
½ tsp. mustard seeds
½ tsp. cumin powder
1 tsp. corriander powder
¼ tsp. turmeric powder
1 tomato (deseeded)
½ - 1 tsp. red chilli powder
1 serving spoon yoghurt (for thicker gravy add 1 more spoon of yoghurt)
¼ cup water
1-2 tbsp. oil
Method:
Clean and cut the fish into desired pieces and keep aside. Now in a pan heat the oil, splutter mustard seeds. Add curry leaves and fry, later add ginger,garlic,onion,green chilli,clove,cinnamon stick and fry for 1-2 minutes on medium or low flame. Now add all other powdered spices and fry for a few seconds. (do not burn). Add the chopped or sliced tomato and mix well, cover for a minute and stir again. In the mixer whip the yoghurt with salt, add the fried masala and grind to a fine puree, keep aside in a bowl. Reserve the water used to rinse the mixer in a seperate bowl. Using the same pan, fry the fish on medium or high flame for few seconds. Pour the yoghurt & masala puree over the fish and cover. Cook on medium flame for 12 minutes or till the fish is well cooked. Add the masala water for thin gravy. For thicker gravy no need to add water.
TIP: For better flavour cook well in advance.
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