This spicy recepie is for the people who do not know any thing about buying fish or cleaning it.But still like to eat fish.And want to cook it at home.
Enough for 1 or 2 persons.
Fish fillet : 250 gms.
Red Chillies Powder : 2 Tea Spoon Heaping(or to taste)
Coriander (dhaniya) Powder : 1 Tea Spoon Heaping
Turmeric (haldi) Powder : 1/4 Tea Spoon
Oil : Enough to fry the fillet
Onions : 3 No. Medium Size Grated
Ginger Paste :1 Tea Spoon
Curd : 250 gms.
Bay Leaves : 2 Nos.
Cloves (laung) : 5 Nos.
Salt to Taste or 1 Tea Spoon ( not heaping)
Thaw the fish Fillet at room temperature and cut into 1 inch pieces.
Heat the oil in a non stick pan and add the bay leaves and cloves. Add the fish pieces and fry them till they are cooked.
Take out the fish pieces and fry the grated onions in the same oil till they are light brown.Add red chili powder, coriander powder,turmeric powder and salt and some water and cook the spices .
When the spices are cooked add the curd while stirring the pot on a high flame so that the curd does not curdle.Bring to boil.Add garlic and ginger pastes. Cook till the oil separates.Add the fried fish pieces to the ‘masala’. Cook for 5 minutes. The fish curry is ready.
Note. Use fresh Curd.If you like the curry to be ‘Khatta’ use a few days old curd because a lot of taste will depend on the curd.
1 Tea spoon of Kasoori Methi – Optional As per your taste.
This Recipe is tried and tasted and good.
Pix.Tajendra Singh Rathore