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Gholu Fish in curds Recipe

Gholu Fish in curds is a popular Indian Side Dish
Author :
 
On :
Wednesday, 1 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 3/4 kg gholu fish, cut into big pieces and washed clean
  • 4 medium-size potatoes, peeled and each cut into two
  • 4 to 5 dry Red Chillies
  • 4 flakes Garlic
  • 1/2 inch Ginger
  • 1 tbsp dry Coriander seeds
  • 1/2 tsp Cumin seeds
  • 1 big onion, chopped finely
  • 6 Cardamoms
  • 4 Cloves
  • 1 Bay Leaf
  • 1.5 cup Curd
  • 2.5 tbsps oil, preferably Mustard oil
  • 1 tbsp refined oil
  • salt to taste
  • How to Make Gholu Fish in curds:

    1. Grind chillies, garlic, ginger, coriander and cumin seeds. To get more aroma, heat the coriander and cumin seeds before grinding.
    2. Wash the potato pieces and prick each piece at a few places with a fork.
    3. Heat the oil and fry the potatoes on medium fire till golden in colour. Keep them aside.
    4. In the same oil, put in the chopped onion and saute till tender and transparent.
    5. Add the ground lump of chillies, garlic, ginger, coriander and cumin seeds. Fry till oil separates.
    6. Add the fried potato pieces.
    7. Stir for a while and pour 1.5 cups of warm water.
    8. When the potatoes are cooked to tenderness, the gravy should be of a thick consistency.
    9. If necessary, add a little more water.
    10. Put in the fish pieces and salt to taste. Lower the fire and let it simmer.
    11. Churn the curd (should be a little sour).
    12. Heat 1 tbsp of the refined oil.
    13. Season it with cardamoms, cloves and bay leaf and pour this seasoning over the churned curd.
    14. Pour the spiced curd in the fish gravy, simmering on the fire.
    15. Cook the gravy for few more minutes. Then remove and transfer it to a serving dish.
    16. Garnish it with chopped green chilli and a few chopped coriander leaves.
    17. Serve hot with steamed rice.



     

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