Fish Curry. Fish curry recipe with basic ingredients. Simple Indian fish recipe that tastes delicious, healthy and quick to make. Recipe with step by step photos.
Machher Jhol (also spelled "Machher Ghonta") is a traditional Bengali and Oriya fish curry.
Fish curry makes for a fresh-tasting, low-fat dinner.
Try using sustainable fish such as mackerel, coley and tilapia.
You can have Fish Curry using 13 ingredients and 6 steps. Here is how you cook that.
Ingredients of Fish Curry
- Prepare of fish.
- Prepare of salt, plus extra for seasoning.
- It's of turmeric.
- It's of black mustard seeds.
- You need of –3 tbsp vegetable oil, for frying.
- Prepare of medium onions, finely chopped.
- It's of whole bulb garlic (about 8–10 cloves), peeled and pounded in a pestle and mortar.
- It's of chilli powder.
- Prepare of heaped tsp ground coriander.
- It's of heaped tsp garam masala.
- It's of heaped tsp paprika.
- Prepare of ml/16fl oz boiling water.
- It's of chopped coriander, plus extra leaves to garnish.
You can use any firm fish here. There are a few unusual ingredients here, like the fenugreek and the tamarind. This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce Steam sustainable fish like tilapia in foil parcels with curry paste, coconut and lime then serve with. India has lots of coastline, so it's no surprise that fish and seafood are common ingredients in Indian curries.
Fish Curry instructions
- 1- Put the fish steaks in a large bowl. Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated. Set aside to marinade for a few minutes.
- 2- Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop. Tip into a pestle and mortar and pound until finely ground, then set aside..
- 3- Heat a large non-stick pan over a medium heat and add the vegetable oil. Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour. Season with salt and continue to cook for a few more minutes until lightly golden..
- 4- Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika. Mix together and stir over a low heat for a further 2–3 minutes. When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage). Allow to cook gently for 3-4 minutes while stirring.
- 5- Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz). Swirl the pan to cover the fish in the sauce. Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency). Add the freshly chopped coriander and season to taste with salt..
- 6- Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake. Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice..
Goa, the smallest state in India, located on the western coast. The ingredients used in this fish curry recipe make it a mix of both eastern and northern Indian culinary influences. This recipe is perfect for beginners! This is the favorite fish curry dish from the eastern part of India. I learned this recipe from my mother-in-law, who is a master in cooking this recipe.