Fish Kurma

Recipe by
Total Time:
1 hour 15 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

How to Make Fish Kurma

  • Mix ingredients for marinade together and add cubed fillets to it. Mix and marinate for 10 minutes in the refrigerator.
  • Dry roast poppy seeds on low heat till they pop.
  • Add cloves, cardamom, and cinnamon and roast for a few seconds.
  • Transfer the roasted ingredients to another plate and keep aside.
  • In same pan heat 1tsp oil, add minced onion and fry for two minutes on medium heat.
  • Add chopped tomato and fry till it becomes soft.
  • Then add ginger garlic paste and fry.
  • Remove from fire and allow it to cool.
  • Grind to a smooth paste, the onion-tomato mixture, coconut pieces, fried poppy seeds, and spices and keep it aside.
  • Drizzle a little oil over the skillet and fry the marinated fillets on both sides on low heat till done.
  • Meanwhile, heat 1tbsp of oil in a pan at medium heat, add seasoning ingredients one by one.
  • When they splutter, add the ground paste and fry for a minute, stirring regularly.
  • Add turmeric powder, chilli powder and salt. Mix and fry till oil separates from the mixture.
  • Add required amount of water and allow it to boil. Then add tamarind juice, mix and lower the heat.
  • Cook on low heat for 10 minutes or till gravy reduces to half.
  • Add 1/2 the minced cilantro and the fried fish to the gravy and allow it cook for another 3 minutes. Stir gently once in a while.
  • Garnish with minced cilantro and serve hot.
  • Recipe courtesy: Sara's Yummy Bites