Recipe of Award-winning Fish Curry

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Quick Fish Curry. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fish Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fish Curry is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fish Curry estimated approx 45 mins.

To begin with this recipe, we must first prepare a few ingredients. You can cook Fish Curry using 13 ingredients and 6 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Take to make Fish Curry:

1. 800 gm fish
2. 1/2 tsp salt, plus extra for seasoning
3. 1 tsp turmeric
4. 2 tbsp black mustard seeds
5. 2 –3 tbsp vegetable oil, for frying
6. 2 medium onions, finely chopped
7. 1 whole bulb garlic (about 8–10 cloves), peeled and pounded in a pestle and mortar
8. 1/4 tsp chilli powder
9. 1 heaped tsp ground coriander
10. 1 heaped tsp garam masala
11. 1 heaped tsp paprika
12. 450 ml/16fl oz boiling water
13. handful chopped coriander, plus extra leaves to garnish

Steps to make to make Fish Curry

1. 1- Put the fish steaks in a large bowl. Sprinkle with salt and half the turmeric and mix together, making sure the fish is well coated. Set aside to marinade for a few minutes
2. 2- Heat a small frying pan over a high heat and fry the mustard seeds for 1–2 minutes until lightly toasted and fragrant and beginning to pop. Tip into a pestle and mortar and pound until finely ground, then set aside.
3. 3- Heat a large non-stick pan over a medium heat and add the vegetable oil. Once hot, tip in the onions and fry for 8–10 minutes over a medium-low heat until starting to colour. Season with salt and continue to cook for a few more minutes until lightly golden.
4. 4- Add the pounded garlic to the pan and cook for 2 minutes, stirring constantly before adding the remaining half teaspoon turmeric, chilli powder, ground coriander, garam masala and paprika. Mix together and stir over a low heat for a further 2–3 minutes. When the mixture gets dryer, add 250ml/9fl oz boiling water to loosen and cook for a minute before adding 2 heaped teaspoons of the pounded mustard seeds (reserve the rest for another usage). Allow to cook gently for 3-4 minutes while stirring
5. 5- Wash the fish by rinsing well with cold water. Then add to the pan along with enough hot water to cover the fish (approximately 150–200ml/5½–7fl oz). Swirl the pan to cover the fish in the sauce. Cook gently for around 6–8 minutes, carefully turning the fish halfway through cooking. The curry is ready when the fish is opaque and cooked through and the sauce has started to thicken (it should have a loose consistency). Add the freshly chopped coriander and season to taste with salt.
6. 6- Heat for another minute, don’t stir the pan as this might break up the fish – just give the pan a gentle swirl or shake. Serve the fish curry with sliced green chilli, extra coriander leaves and basmati rice.

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