Wednesday, 13 July 2011

Fish Curry : My Mom's Way

My dear friends this is a fish curry I wanted to introduce the day I started the blog, but for one or the other reasons it got delayed. Today I got the chance to post it. This is one dish prepared by my mother which brings nostalgic memories of my childhood, when we all  three sisters would be waiting eagerly for her to prepare it and watched her intently to get that wonder touch of hers which always made it divinely tasty. I Hope to bring that taste back to me whenever I make it.

Ingredients -

Fish - 1/ 2 kg (preferably Rohu, but any fish can be used)
For the marinade - turmeric powder, salt ( 1/2 tsp each )
Cumin seeds - 2 tbsp
Coriander seeds - 1 1/2 tbsp
Mustard seeds - 1 1/2 tsp
Cloves - 4-5
Black pepper - 1 tsp
Black cardamom - 1
Green cardamom - 2
Cinnamon stick - 1 inch
Mace (javitri) crushed - 1/2 tsp
Garlic - 1 whole ( medium size )
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Bay leaf (tejpatta) - 2
Fenugreek seeds - 1/2 tsp
Onion thinly sliced -1 medium size
Garlic chopped - 1/2 tsp
Tomato chopped - 1
Salt - to taste
Water - 1 cup
 Mustard oil - 1/2 cup + frying

Method -

   Put 2 tsp of wheat flour in the fish and rub it a bit, wash the fish nicely in 3 waters. Now marinate it in the salt and turmeric, coating it nicely and deep fry it until its light golden in colour, taking care not to over fry it.
   Prepare the masala by peeling the garlic and  grounding it with all the dry whole
ingredients. Put little water in it  to make a fine paste.
   Heat a deep and heavy frying pan and put the 1/2 cup of oil in it. Put the bay leaf and the fenugreek seeds and when it has turned dark brown  put the chopped garlic and the onions. Fry it until its golden brown, put the ground paste, turmeric, chilli powder, salt and fry it on low heat for 15 minutes, adding little water at intervals until the oil separates.
    Now put the tomato, cover it and cook until its tender, mash it in the gravy. Boil the water in a pan and mix it in the masala thoroughly to make a thick and smooth gravy, bring it to a boil and toss the fish in it, cover it and simmer it in a low heat until the fish is cooked. Garnish it with coriander leaves and serve it hot with rice.

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