FISH CURRY RECIPE | ROHU FISH CURRY | HOW TO MAKE FISH CURRY

Ingredients for Rohu Fish Curry

Rohu or Catla fish pieces (around 8 nos.) - 500 - 600 gms.

Make Paste of: - Onion, quartered, medium ones- 2 nos.

- Tomatoes, quartered, medium ones-3 nos.

- Green Chilli - 1 big or 2 small as per taste

 

To Marinate Fish:

- Salt- 1 tsp

- Turmeric powder-3/4th tsp

- Red Chilli Powder- 1 tsp

For the Curry:

- Ginger garlic paste- 2 tsp

- Coriander powder- 1.5 tsp

- Cumin powder- 3/4 tsp -

Red Chilli Powder- 1.5 tsp

- Garam Masala Powder- 1/2 tsp

- Coconut milk- 1 cup -

Coriander leaves, chopped- 2 tbsp

- Salt- 1/2 tsp

Oil - 3 tbsp & oil for pan-frying the fish pieces

Preparation:

- Marinate the fish pieces with salt, turmeric powder & red chilli powder. Mix well & set aside for around 30 mins.

- Make a paste of the quartered onions, tomatoes and one or two green chillies.

- Prepare coconut milk or use store-bought coconut milk.

- Pan-fry the fish pieces in 2 batches. Remove & set aside.

- Chop the coriander leaves.

Process:

- Heat oil in a kadai & add the onion-tomato-chilli paste.

- Fry on medium to low heat for around 7-8 mins.

- Add the ginger garlic paste. - Mix & continue to fry for another 15 mins on medium heat, till the paste is cooked & has a little grainy texture. Make sure that the masala doesn’t burn or become brown in color.

- Add the red Chilli powder, Coriander powder, Cumin powder & 1/2 tsp salt and mix it well. Add a splash of water and keep frying on low for around 2 mins.

- Add coconut milk & a cup of water & cook for another 3-4 mins.

- Now gently add in the fried fish pieces, give a stir and cook covered for around 10 mins.

- Add in the garam masala powder & simmer for 2 mins before garnishing with chopped coriander leaves.