Name: Fish Curry recipe by Hamida Abid at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Ingredients: Fish pieces – 4-5 pieces (washed and drained) I use Surmai/King fish Garlic cloves – 2 nos. Salt – to taste Red chilli powder – 1 and half teaspoon Turmeric powder – ¼ teaspoon Cumin powder – 1 teaspoon Coriander powder – 1 teaspoon Mustard s; Mustard seeds – ½ teaspoon Coconut milk powder – ½ cup Curry leaves – 8-10 nos. Onion – 1 medium large (Sliced) Tomato – 1 large ( roughly chopped) Kokam – 2-3 pieces Coriander leaves – for garnish Oil – As required

Ingredients Serving: 5

Fish pieces – 4-5 pieces (washed and drained) I use Surmai/King fish Garlic cloves – 2 nos. Salt – to taste Red chilli powder – 1 and half teaspoon Turmeric powder – ¼ teaspoon Cumin powder – 1 teaspoon Coriander powder – 1 teaspoon Mustard s
Mustard seeds – ½ teaspoon Coconut milk powder – ½ cup Curry leaves – 8-10 nos. Onion – 1 medium large (Sliced) Tomato – 1 large ( roughly chopped) Kokam – 2-3 pieces Coriander leaves – for garnish Oil – As required

Instructions

Add a teaspoon of oil in a pan and heat it. Add the mustard seeds, onions and tomatoes, garlic cloves and few curry leaves. Fry them for 2-3 minutes until onions are slightly brown and tomatoes are soft. Transfer into a blender along with red chilli powder, turmeric powder, cumin and coriander powder, coconut milk powder and little water. Make a smooth paste. In a pot heat 2 tablespoons oil, add the paste and sauté until the oil oozes from the gravy. Add few curry leaves and kokam pieces and one cup water. Let the gravy boil then simmer and cover with lid and let cook on low flame for 8-10 minutes. Add the fish pieces and cook without lid for 3-4 minutes. Garnish with coriander leaves and serve hot with plain rice.

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