Fish Curry recipe
Cooking has suddenly become a passion with me, hygenic food and a healthy lifestyle is one ways to face the recession, it simply means less hospital bills to foot.
I have never been fond of following recipes straight out of a cook book. As fancy as the food looks in the pictures, the bulk of the ingredients aren't always available. Sometimes I don't like a particular ingredient to be.
So I had to understand food inside out. My journey in the culinary world is self taught (A necessity when you start living alone in a city). After several attempts both successful and not so successful ones I can say I am comfortable now.
To put it simply, it is about understanding the food texture a little and its characteristics and what you get in return is the required taste you want create. Nothing rocket science about it. You can easily tweak the oil proportions, or maybe other ingredients without compromising on health and taste.
So here's my favorite recipe and I have decided to call it so because my inspiration of this recipe is my mom:
Mom-made fish curry:
As I call it, reminds every bit of home to me . A comfort food that I seek, easy on my stamach, balanced taste, economic, easy to cook and of course not to forget healthy, you could just say goodbye to eating out.
So here's the recipe:
2 Potatoes medium sized
1 small cup masoor dal or moong dal whichever is preferred
1 tomato
Green Chillies, freshly grounded ginger, garlic and roasted mustard seeds
1 onion medium sized
Fish rohu/ catla cut rounded
Turmeric powder
red chilli powder
Preparation for the fish:
Marinate the fish in salt, turmeric, and red chilli powder. set it aside for 30 mins and deep fry it and set it aside again.
For the Gravy:
Boil red lentils (masoor daal) about half a scoop about 50 gm. (I usually use my palm to measure ). Set it aside after its cooked. This will give you a thick gravy for your Fish curry.
Method:
Chop onions, dice the potatoes into cubes, thaw the green 4/5 chillies.
With a deep cooking pot ( Kadhai), add about 1 tbs of mustard oil, over medium heat. Fry the onions until its golden brown, add salt, green chilies, turmeric powder, red chili powder and saute this mixture.
Add the diced potatoes and put it over low flame. After the oil is absorbed add ginger garlic paste and also the crushed mustard seeds and mix well. Immediately add the boiled daal and cook till the potatoes are done.
Then add the fried fish and tomatoes together wait for the tomatoes to melt in the gravy (about 2-3 minutes).
Check for the salt and flavor. This step is crucial, if you need more flavor, or maybe decrease the salt content, it can be adjusted. After this process let it simmer and before serving, don't forget to garnish it with fresh coriander while it's still steaming.
The reason coriander needs to be added while simmering is that, it cooks very fast and the steam from the gravy is enough to draw the required flavor.
This curry is best eaten with boiled rice or even with chapatis. It is one of my go to dish and comfort food after a day's hard work.
You can let me know in the comments if you tried it or if you have any questions , I'd be happy to help!
I have never been fond of following recipes straight out of a cook book. As fancy as the food looks in the pictures, the bulk of the ingredients aren't always available. Sometimes I don't like a particular ingredient to be.
So I had to understand food inside out. My journey in the culinary world is self taught (A necessity when you start living alone in a city). After several attempts both successful and not so successful ones I can say I am comfortable now.
To put it simply, it is about understanding the food texture a little and its characteristics and what you get in return is the required taste you want create. Nothing rocket science about it. You can easily tweak the oil proportions, or maybe other ingredients without compromising on health and taste.
Mom-made fish curry:
As I call it, reminds every bit of home to me . A comfort food that I seek, easy on my stamach, balanced taste, economic, easy to cook and of course not to forget healthy, you could just say goodbye to eating out.
So here's the recipe:
2 Potatoes medium sized
1 small cup masoor dal or moong dal whichever is preferred
1 tomato
Green Chillies, freshly grounded ginger, garlic and roasted mustard seeds
1 onion medium sized
Fish rohu/ catla cut rounded
Turmeric powder
red chilli powder
Preparation for the fish:
Marinate the fish in salt, turmeric, and red chilli powder. set it aside for 30 mins and deep fry it and set it aside again.
For the Gravy:
Boil red lentils (masoor daal) about half a scoop about 50 gm. (I usually use my palm to measure ). Set it aside after its cooked. This will give you a thick gravy for your Fish curry.
Method:
Chop onions, dice the potatoes into cubes, thaw the green 4/5 chillies.
With a deep cooking pot ( Kadhai), add about 1 tbs of mustard oil, over medium heat. Fry the onions until its golden brown, add salt, green chilies, turmeric powder, red chili powder and saute this mixture.
Add the diced potatoes and put it over low flame. After the oil is absorbed add ginger garlic paste and also the crushed mustard seeds and mix well. Immediately add the boiled daal and cook till the potatoes are done.
Then add the fried fish and tomatoes together wait for the tomatoes to melt in the gravy (about 2-3 minutes).
Check for the salt and flavor. This step is crucial, if you need more flavor, or maybe decrease the salt content, it can be adjusted. After this process let it simmer and before serving, don't forget to garnish it with fresh coriander while it's still steaming.
The reason coriander needs to be added while simmering is that, it cooks very fast and the steam from the gravy is enough to draw the required flavor.
This curry is best eaten with boiled rice or even with chapatis. It is one of my go to dish and comfort food after a day's hard work.
You can let me know in the comments if you tried it or if you have any questions , I'd be happy to help!
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