Fish Kurma

Recipe by
Total Time:
1 hour 15 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • One - tilapia fillet, cut into required no of pieces
  • 1 tsp - Red chilli powder
  • 2 tsp - Coriander powder
  • 1.5 tsp - kuzhambu milagai thool (or to taste)
  • 1 tbsp - water
  • 1 tbsp - tamarind juice
  • 1/4 tsp - turmeric powder
  • 3 cups - water
  • Salt to taste
  • Cilantro for garnishing
  • 2 tsp - Oil for frying
  • For Marinade:
  • 1 tsp - Lemon juice
  • 1/2 tsp - Red chilli powder
  • A pinch - turmeric powder
  • 1/4 tsp - Salt
  • For Grinding:
  • 1/2 cup - minced onion
  • 1 - medium size tomato, chopped
  • 1 tsp - ginger garlic paste
  • 1/4 cup - chopped coconut
  • 1 tsp - poppy seeds
  • 1 - clove, 1 - cardamom, 1.2 inch - cinnamon
  • For Seasoning:
  • 1 tbsp - Oil
  • 1 tsp - fennel seed
  • 1 - bay leaf
  • curry leaves
  • 1 - green chilli, split into two

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

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