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  • Aromatic Fish Curry Karnataka Style | How To Make The Best Fish Curry At Home

    🌶️ If you love fish, then this is definitely for you 🐟 A superb, aromatic fish curry from coastal Karnataka 🌊

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  • RECIPE

    INGREDIENTS

    -
    550 gram fish, preferably katla (bengal carp) or surmai / kingfish, cut into 2-inch x 3-inch pieces
    1 teaspoon salt, or to taste

    Spices to Roast:
    3/4 teaspoon coriander seeds (sabut dhaniya)
    5 black peppercorns (sabut kali mirch)
    4 dried red chillies, preferably mild kashmiri, deseeded
    1 teaspoon turmeric powder (haldi)

    Wet Paste:
    1 1/2 tablespoon onions, chopped
    2 green chillies, chopped (deseeded if you don’t want the curry spicy)
    1/2 teaspoon arrowroot flour

    -
    2 tablespoon vegetable oil
    2 tablespoon onions, finely chopped
    3 green chillies, fresh, sliced lengthwise in half, deseeded
    1 teaspoon ginger, julienned into matchstick-size pieces
    1 1/2 teaspoon tamarind
    200 ml coconut milk, thick, 1st press
    1 teaspoon lime juice
    3/4 teaspoon salt, or to taste
    1 1/2 tablespoon coriander leaves, fresh, chopped, to garnish

    COOKING METHOD

    1. Place fish pieces in a bowl and sprinkle with 1 teaspoon salt. Set aside in the refrigerator while you prepare the paste.
       
    2. Roast Spices: Toss coriander seeds into a small heavy kadhai or wok over medium low heat. Add black peppercorns. Slide in dried red chillies and stir continuously to evenly roast the whole spices, about 4 minutes or till lightly colored and toasted. Add turmeric powder. Immediately remove from heat and set aside to cool.
       
    3. Once cooled, add roasted spices to a grinder / blender followed by onion, green chillies, arrowroot flour and 2-3 tablespoons water, or as required. Grind to a fine paste. Remove and reserve.
       
    4. Heat oil in a heavy sauce pan or kadhai over high heat. Once hot, add chopped onion, green chillies, ginger juliennes, and stir till onion is just lightly colored, 1 to 2 minutes.
       
    5. Add reserved wet spice paste to the pan; stir well. Add fish to the pan and stir for about 1 minute to coat with the masala. Pour in tamarind paste; mix. Turn the fish gently to cook evenly, another 2 minutes.
       
    6. Pour in coconut milk, stirring gently to ensure that the masala mixes with the coconut milk, but without breaking the pieces of fish. Reduce heat to low and simmer for 8 to 10 minutes, stirring occasionally, or till the fish is cooked through and tender.
       
    7. Add lime juice and ¾ teaspoon salt, or to taste. Stir gently and remove from heat.
       
    8. Transfer to a serving bowl and sprinkle with fresh coriander. Serve steaming hot with rice.
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