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Fish curry(punjabi style)

Nov-23-2016
neha sood
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Fish curry(punjabi style) RECIPE

Made of singhara fish and curd

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • West Bengal
  • Sauteeing
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. Half kg fish(any as availability)
  2. 2-3onion
  3. 2 tomatoes
  4. 10-12 garlic
  5. Small piece of ginger
  6. 2 green chillies
  7. 4 cloves
  8. 1 tej patta
  9. 5-6 black peprrcorn
  10. 1 stick of cinnamon
  11. 3 spoon oil
  12. 3 cup water or as u required in dish
  13. 3-4spoon well beatened curd
  14. 1tsp coriender powder
  15. 1tsp turmeric
  16. 1tsp cumin
  17. 2 tsp deggi mirch
  18. 1tsp of chiken massala or mutton masala if u want

Instructions

  1. Take a fish,cut in pieces and meri nate it with pinch of salt,turmeric and lemon juice.leave it for 15 min.after that wash it and keep it aside.
  2. Take a work,heat the oil,put cloves,black pepper,tej patta,dal chinni into the oil,let it splutter in oil.now put sliced onion in oil and fry till it's colour turns to golden brown.after that add tomato puree in it,fry it well and after that add 1cup water and let it boil.when water boils put fish pieces in it and cover it for 5 min .
  3. Now open the lid and add beaten curd in it approx 3-4 spoons and if u think it requires water then put Somme water also and cover it again for 15-20min.
  4. Plz chl it in between the time and slowly chk it with help of leddle.
  5. After 15-20 min when u chk ur fish is fully cooked and ready to serve.
  6. Serve this fish curry with steamed rice.

Reviews (3)  

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bina bedi
Mar-01-2017
bina bedi   Mar-01-2017

Neha materials should be provided by you. You can charge accordingly.

BetterButter Editorial
Nov-24-2016
BetterButter Editorial   Nov-24-2016

Hi Neha, if you are facing any issue uploading an image please email the same at chefs@betterbutter.in with the recipe name and image so we can upload the same on your behalf.

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