mearl223 On August - 9 - 2011

White Fish Curry

While Goans make their fish curry spicy & red, there are some places in south India where they make it light, mildly spicy & white. Make no mistake, they may skimp on color but the taste makes up for that BIG time! C’mon, surprise yourself..

 

 

 

PrepTime 15mins – CookTime 20mins – Serves 6

Ingredients :
1 kg fish slices (white or black pomfret, kingfish, atlantic salmon)
salt to marinate
1/s tsp cumin
1/2 tsp peppercorn
4 garlic cloves
1 small chopped white onion
1tbsp coriander seeds
6 tbsp fresh grated/ powdered coconut
1/2 cup roasted unsalted peanuts
3 tbsp cooking oil
1/2 tsp mustard seeds
2 tbsp vinegar
1 slit green chili
1 lemon/lime – cut in quarters.
1 sprig curry leaves

Cooking Instructions:

1. Wash the fish pieces & add 2 tbsp salt, toss & leave to marinate for 20 mins.
2. Grind the coconut, pepper, jeera/cumin, coriander seeds, peanuts, onion & garlic with water to a smooth paste.
3. Heat oil in a thick-bottom vessel & splutter some mustard in it.
4. Add the ground masala 2 tbsp at a time, stirring constantly & frying well in between.
5. Add 1 cup water & leave to boil.
6. Wash the fish well & add it to the boiling gravy.
7. Add the lime pieces, slit chili & vinegar and simmer open until fish is cooked, toss in the curry leaves & simmer for few seconds.

Hint: keep some washed fish pieces aside to fry: Toss them with 1/4-1/2 tsp each of pepper, turmeric, cumin & red-chili powders & shallow fry.

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