Himalayan Fish Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 900 g / 2 lb - trout
  • 90 ml / 6 tbsp - mustard oil
  • 4 - tomatoes, skinned and chopped
  • 2 - white radish, sliced
  • 2.5 ml / 1/2 tsp - ground turmeric
  • 2.5 ml / 1/2 tsp - chilli powder
  • 2.5 ml/1/2 tsp - ground ginger
  • 4 - cloves
  • 2 - cinnamon sticks
  • 2 - cardamom pods
  • Pinch - asafoetida
  • Salt

How to Make Himalayan Fish Curry

  • Cut the fish into 5 cm/2 in cubes and wash in salted water.
  • Pat dry.
  • Heat 60 ml/4 tbsp of oil and fry the fish and radishes until golden brown. Set aside.
  • Heat the remaining oil and add the tomatoes, turmeric, chilli powder, asafoetida, ginger and remaining spices and simmer gently for 10 minutes, adding a little water if the sauce becomes too thick.
  • Add the fish.
  • Season with salt and simmer until the fish is tender.
  • Leave to stand for 2 hours.
  • Serve reheated or cold with plain rice.

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