Fish curry is love, especially when served with warm rice and papad. This fish curry recipe is not just quick and easy but power packed with protein and omega 3 fatty acids to make your meal diabetes and heart health friendly.
(makes 10 servings)
1 kg fish (rohu cut into thick slices)
½ cup onion (ground to a paste)
2 large tomatoes, cut into chunks
8 dry red chiles
2 tbsp cumin seeds
1 tbsp mustard seeds
1 tsp turmeric powder
1 tsp garam masala
1 tbsp coconut powder
4 tbsp vegetable oil
1 tsp paanch phoran seeds (a blend of cumin, fenugreek, mustard, fennel and nigella seeds)
10 to 12 curry leaves
2 tbsp ginger garlic paste
2 cups hot water
1 tbsp tamarind paste
1 tbsp chopped coriander
Salt to taste
How to prepare:
Heat a heavy-bottomed pan over medium heat and roast the dry red chiles, mustard, and cumin seeds until they begin to release their aroma.
Cool and grind to a fine powder in a spice grinder, blender, or by hand using a mortar and pestle.
Grind the toasted spice powder, tomatoes, turmeric, garam masala, and coconut into a smooth paste, and then set aside.
Heat the oil in a wide heavy-bottomed pan and add the paanch phoran and curry leaves. When they stop spluttering, add the onion paste and fry until light brown.
Add the ginger and garlic pastes and fry for 3 to 4 minutes.
Add the tomato and spice paste and fry until the oil begins to separate from the masala.
Add 2 cups of hot water and the tamarind paste to the masala and mix well.
Bring the gravy to a boil and then simmer.
Gently add the fish to the gravy and cook until done.
Garnish with chopped coriander and serve hot with plain boiled rice.
To add a fresh finish to the dish, squeeze some lime juice over it before serving.
Grind all of the whole seeds in the paanch phoran, or use pre-ground spices.