Fish is said to be the food of the wise. Maybe it is or maybe I just made this up like right now because a lot of wise men have said different things regarding fish.
At one instance a wise man said "Fish in the sea, you know how I feel." and those who follow me since the start know how much I love and adore fish in my food.
At another instance a wise man said "Fish nahi teh kuj nahi." EXACTLY !!! NO FISH NO LOVE NO LIFE.
Previously I was making fish biryani when I was stopped by I do not remember who but she asked me to tell her how to make it in curry style. So here it is ladies and gentlemen.
I want to thank that person whoever it was that suggested towards making this recipe. Mom used to make it for dad specially and would save a portion for me. A lot of nostalgia and flavor this has brought me and I have started to talk like Yoda.
INGREDIENTS:
800 grams or 4-6 big pieces of your choice of fish (boneless or with bone)
4 medium tomatoes finely chopped
4 teaspoon of ginger garlic paste (2 for fish marination and 2 for gravy)
salt to taste
3 teaspoon red chili powder
3 teaspoon coriander powder
1 teaspoon turmeric powder (half for fish marination and half for gravy)
1 teaspoon whole cumin or zeera
2 tablespoon lemon juice
Pinch of mustard seeds
First we need to marinate the fish in vinegar (so the smell of the fish goes away) pinch of salt, half teaspoon of turmeric and 2 teaspoon of ginger garlic paste. Keep it away for 10-15 minutes.
Fry the fish on medium high heat until both sides are golden brown.
Take the fish out of the pan and add 3 tablespoon of oil to the same pan or a shallow pan.
Turn the heat to medium and add cumin and mustard seeds into the oil. Let it fry for 30 seconds and add chopped tomatoes.
Add salt, red chili powder, coriander powder, the remaining turmeric and ginger garlic paste.
Fry and mash the tomatoes with the spatula for 2-3 minutes.
Add a glass of water to the pan, cover with lid and cook on medium heat for 5-7 minutes.
Take off the lid and see if the oil is surfaced then your masala is ready, add the cooked fish in the pan, cover it with masala. Add one and a half glass of water.
Cook till the water boils. Lower the heat, cover the pan with a lid and simmer it for 7-9 minutes.
Uncover the pan, add lemon juice and give this a stir. Fish curry is ready to be served.
Have with na'an or khameeri roti and I promise you will love it and also love me. There is nothing like love jbtw.
At one instance a wise man said "Fish in the sea, you know how I feel." and those who follow me since the start know how much I love and adore fish in my food.
At another instance a wise man said "Fish nahi teh kuj nahi." EXACTLY !!! NO FISH NO LOVE NO LIFE.
Previously I was making fish biryani when I was stopped by I do not remember who but she asked me to tell her how to make it in curry style. So here it is ladies and gentlemen.
I want to thank that person whoever it was that suggested towards making this recipe. Mom used to make it for dad specially and would save a portion for me. A lot of nostalgia and flavor this has brought me and I have started to talk like Yoda.
INGREDIENTS:
800 grams or 4-6 big pieces of your choice of fish (boneless or with bone)
4 medium tomatoes finely chopped
4 teaspoon of ginger garlic paste (2 for fish marination and 2 for gravy)
salt to taste
3 teaspoon red chili powder
3 teaspoon coriander powder
1 teaspoon turmeric powder (half for fish marination and half for gravy)
1 teaspoon whole cumin or zeera
2 tablespoon lemon juice
Pinch of mustard seeds
First we need to marinate the fish in vinegar (so the smell of the fish goes away) pinch of salt, half teaspoon of turmeric and 2 teaspoon of ginger garlic paste. Keep it away for 10-15 minutes.
Fry the fish on medium high heat until both sides are golden brown.
Take the fish out of the pan and add 3 tablespoon of oil to the same pan or a shallow pan.
Turn the heat to medium and add cumin and mustard seeds into the oil. Let it fry for 30 seconds and add chopped tomatoes.
Add salt, red chili powder, coriander powder, the remaining turmeric and ginger garlic paste.
Fry and mash the tomatoes with the spatula for 2-3 minutes.
Add a glass of water to the pan, cover with lid and cook on medium heat for 5-7 minutes.
Take off the lid and see if the oil is surfaced then your masala is ready, add the cooked fish in the pan, cover it with masala. Add one and a half glass of water.
Cook till the water boils. Lower the heat, cover the pan with a lid and simmer it for 7-9 minutes.
Uncover the pan, add lemon juice and give this a stir. Fish curry is ready to be served.
Have with na'an or khameeri roti and I promise you will love it and also love me. There is nothing like love jbtw.
That looks amazing inshAllah will try in our spring time
ReplyDeleteI’m not that much of a internet reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your website to come back down the roadDesi Chinese
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