FISH FIESTA


This a lovely dish made with lightly fried

fish,browned onions and tomato purée with

finishing touches of coconut milk.

Can be served with any rice,rotis,or any dishes

you like.I served it with Yellow rice (coconut

milk rice).

To the recipe

INGREDIENTS

500 gm barracuda slices

2-3 onions chopped fine

2 tomatoes ground

1/2 tsp ginger garlic paste

2 tsp thinly sliced ginger

3 green chillies cut into strips

1 inch piece cinnamon

1 tblsp chilli powder

1/2 tsp turmeric powder

1 tsp kasuri methi ( dried fenugreek leaves)

1/2 tsp. cummin powder

1/2 tsp.garam masala powder

1 tblsp.vinegar

1/2 cup coconut milk

Salt to taste

Curry leaves

For the marinade

1 tblsp.red chilli powder

Salt

Oil for frying fish

METHOD

First marinade the fish. Shallow fry to a golden

brown and set aside

Heat 2-3 tblsp oil ,and add the chopped onions

with cinnamon and fry till brown .

Remove a little of the onions and grind

coarsely.

Add ground tomatoes ,ground onions,sliced

ginger ,ginger garlic paste ,salt and turmeric

and sauté till tomatoes are well cooked.

Add the rest of the ingredients , except coconut

milk .

Now add the fried fish .

Add coconut milk and simmer for 5-7 minutes.

Remove from fire .

FRIED FISH CURRY


This curry is a very rich,spicy,and awesome curry to have with rice,chappathis,rotis,hoppers

stringhoppers or anything which needs a curry accompaniment.You can use any fish you like,

but I like to use the small category with less bones.This dish is also categorised under stew fish

curry.Anyway let’s move on to the recipe now.

INGREDIENTS

500-1 kg.fish

2 onions chopped finely

1 cup tamarind water (thick)

2 tomatoes coarsely ground

6-7 pips of garlic

1/2 tsp turmeric

1 tblsp chilli powder

2-2.5 tblsp coriander powder

1 tsp cummin seed powder

1/2 coconut ground to a fine paste.

Few curry leaves

Dried methi leaves / coriander leaves

1 tsp.mustard seeds

2 tsp fenugreek seeds

Salt to taste.

Oil to fry the fish

To marinade the fish

1 tblsp chilli powder

A pinch of turmeric powder

2 tsp salt.

METHOD

Marinade the fish ,and set aside for a few minutes and deep fry till golden brown and set

aside.

Heat 2 tblsp oil (from the leftover oil,which gives the added flavour).Add the mustard

seeds ,curry leaves,fenugreek seeds and the chopped onions.Let the onion brown a little,then

add the tomatoes with salt and turmeric .Add the chilli powder,coriander and cummin

powder and sauté till you see the tomatoes soft and oil separates.Next add the coconut

paste ,green chilliesand sauté further for 2-3 minutes .Add the tamarind water and required

amount of water,and allow to come to a boil .Add the fried fish and simmer for further 10

minutes.Sprinkle methi/coriander leaves.

FRIED FISH CURRY


This is a very rich gravy,good to serve with rotis,pulaos,stringhoppers,hoppers.If cooked

in ghee it gives an excellent flavour.You have to half fry the fish and drop into the

curry,and  this curry has to be cooked on a low flame,to extract the exotic flavor.

For the recipe now.

INGREDIENTS

1 kilogram of sliced seer fish or any type fillet fish.

3-4 onions finely chopped

1 tblsp.ginger -garlic paste

4-5  big tomatoes

4-5 green chillies slit.

2 cups thick coconut milk

2 tsp.garam masala powder

2 tblsp.kasuri methi(dried fenugreek leaves)or 1 tsp.fenugreek seeds

2-3 tblsp ghee

1 tblsp.chilli powder

1/2 tsp.turmeric powder

salt to taste.

1 piece cinnamon

1 tsp fennel seeds

any oil for frying the fish/ghee

METHOD

Marinade the fish slices with a little chilli powder and salt,for a few minutes,fry and set

aside.

Heat the ghee,and fennel seeds,cinnamon,and onions and cook till translucent.Next add

the green chillies and saute till it changes color.Add the chopped tomatoes,ginger-garlic

paste,turmeric salt,chilli powder,garam masala powder and cook on a slow flame till the

tomatoes are well cooked and looks pulpy.(if you like you could pulse this in a mixie for a

minute).Add the coconut milk and the fish slices and simmer for 10 minutes.Sprinkle

kasuri methi if you are using.

Garnish with coriander leaves.

Note:The same recipe can be done with prawns ,chicken and crab.Simple and tasty.