Ingredients for Masala Fish Curry:
Fish (Rohu, Katla, Asian Carp) - 500 gms
For marination:
Turmeric powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Salt- 3/4 tsp
For Masala Paste:
Cumin seeds- 1 tsp
Dried Red Chillies- 2
Garlic- 10 cloves
Green Chillies- 2-3 (cut into 2)
Red Chilli Powder- 1.5 tsp
Coriander Powder- 1.5 tsp
Turmeric Powder- 1/4 tsp
Other Ingredients:
Onion, grated- 2 medium (around 130 gms)
Kasuri Methi (dried Fenugreek leaves)- 1 tsp
Curry leaves- 15-20
Tamarind, soaked in water- 4 tbsp juice
Thick coconut milk- 4 tbsp
Salt to taste- 1/2 tsp
Coriander leaves for garnishing- 2 tbsp
Oil - 3 tbsp + oil for pan frying the fish pieces
Preparation:
Clean, wash and pat dry the fish pieces. Add the turmeric, red chilli powder, salt and mix well. Set aside for 30 mins.
To prepare the Masala paste, take a pan and dry roast the red chillies and cumin seeds on low heat for 1 minute. Now add the garlic cloves and continue roasting on low heat for another 2 mins. Set aside to cool. Add them to blender/grinder along with the green chillies. Coarse grind.
Now add 3-4 tbsp of water and blend it into a smooth paste. The masala paste should have thin consistency so you can add more water to make into a thin consistency.
To pan fry the marinated fish, add oil to a frying pan and place the fish pieces side by side.
Fry on medium heat for 2 mins and turn it on the other side. Continue to fry on medium heat for 2 mins. Take these out on a plate.
Process:
Heat oil in a flat pan or kadai.
Add the grated onions and fry on medium heat for 7-8 mins till light brown in colour.
Now add the masala paste and give a mix, add 1/2 tsp salt to it and continue to fry on medium heat for 3 mins till water dries up and oil separates.
Add the dried fenugreek leaves (Kasuri Methi) and fry 1 min on medium heat. Add the curry leaves and fry on low to medium heat for 2 mins.
Now add the tamarind juice, give a mix and then add 250 ml water. Cook it on medium heat till it comes to a boil.
Lower the heat and place the fried fish pieces side by side and cover & cook on low heat for 5 mins.
Remove lid and flip the fish pieces. Add the thick coconut milk, give a mix.
Cover & cook for another 10 mins on low heat till oil separates.
Garnish with the chopped coriander leaves, mix and simmer for a minute.
Serve with rice.
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