Red Masala Fish Curry

Red Masala Fish Curry is a popular Anglo-Indian Side Dish
Author :
Category :
Non-Vegetarian
Course :
Side Dish
Cuisine :
Anglo-Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

2 medium sized Pomfret (cut into slices)

½ tsp - Turmeric powder

salt to taste

1or 2 tbsp - oil

few Curry leaves

big Lemon sized Tamarind (soaked in little water)

2 slit Green chillies or as per taste

finely chopped Coriander leaves (for garnishing)

1or 2 Green chillies (for garnishing)

sufficient water to make the curry

To be ground into a paste:

3/4 Coconut

15 Cloves Garlic

2 tsp - Cumin seeds

few pepper Corns

12 kashmiri chillies (deseeded)

3 to 4 Cloves

2 small pieces Cinnamon stick

Method

  1. Clean and wash the fish.
  2. Apply turmeric powder and salt. Keep aside for 30-45 minutes.
  3. Heat oil in a non-stick kadai, add curry leaves and green chillies.
  4. When you get the aroma add the ground masala and very lightly saut1.5 it.
  5. Add water depending on the consistency
  6. you need.
  7. It should not be too watery or too thick.
  8. Boil it really well on a low flame so that the raw smell goes off.
  9. When it boils add the fish slices and the tamarind water.
  10. Very gently mix.
  11. Cook for few minutes till the fish is done.
  12. Garnish with coriander leaves and slit green chillies.
  13. Cover it for some time so that the flavour is retained.
  14. Serve with steamed rice.
 

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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