FISH GRAVY/ FISH CURRY

These marine delights are rich in protein, minerals and vitamins like A and D. They are a valuable source of the much talked about Omega-3 fatty acids. Being blessed with a long coastline, India is home to brilliant variety of fish like King Fish, Pamfret, Katla, Hilsa to name a few. It is not just the variety that confuses you but also the diversity of cooking styles. Indian cuisine is known for its large assortment of fish curries. It is a staple in most coastal areas where flavours, cooking techniques and local ingredients are as varied as the population.

West Bengal and Orissa boast of Maccher Jhol, a white fish stew liberally seasoned with turmeric, garlic, onions and ginger. A variant of this curry is the Di Machh, created by marinating fish in curd or yogurt. Another white fish recipe popular in Andhra Pradesh is the Hyderabadi Shahi Macchi Korma. Like the name suggests, this is a rich gravy with small pieces of fried fish that stays true authentic flavours of Hyderabad. West Bengal, Andhra Pradesh, Goa, Kerala, Tamil Nadu, Maharshtra and North Eastern states form the heart of fish delicacies in the country.

Calling all spice lovers! This fiery fish curry is just what you need. The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from  region to region. Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.  Hope you like this fish curry of mine which looks like a South Indian Style fish curry but it’s doesn’t taste like that due to the use of spices. It is one of the best curry I made but mind you it’s way too spicy and masaledar ie due to spices , it’s more on a heavy side. You can adjust them and turn down the curry a bit but it will be still spicy. Try this once and there will be no looking back I assure you just, make sure to cook the masala properly too avoid any rawness and use good quality red chilli for a nice colour. I used Kashmiri lal mirchi and I simply loved the look for this fish curry isn’t it looks fabulous ? So try this fish curry and if loved it then don’t forget to comment. 

INGREDIENTS:

500 gms Fish 

First Marination:

1 tablespoon Lemon Juice

1 teaspoon Turmeric Powder

Salt

Second Marination:

½ Cup Coriander Leaves

2 Green Chillies

3-4 Cloves of Garlic

½ inch Piece of Ginger

Sooji / Semolina ¼ cup

Red Chilli powder

Salt to taste

Oil for frying

For Gravy:

2 tablespoon Onion Coconut Paste

2 tablespoon Oil

2-3 teaspoon Red Chilli Powder

¼ teaspoon Turmeric Powder

Salt [as required]

2 teaspoon Dry Coriander Powder [dhana powder]

2 teaspoon Kala Masala [if not available use garam masala] 

METHOD:

STEP 1 – First wash the fish under running water.

STEP 2 -  To remove typical fishy smell sprinkle some lemon juice, turmeric powder and salt over fish [first marination]and let it rest for 10 minutes.

After 10 minutes wash it under cold running water and pat dry the fish.

STEP 3 – Make green sauce for marinade.

For this combine coriander leaves, chillies, ginger, garlic cloves and salt together and blend it in a blender. Add water if required. [second marination]

STEP 4 – Apply the  marinade to all the fish and keep aside for 1 hour.

STEP 5 – Now take red chilli powder and some salt in a flat plate.

Deep the fish pieces in red chilli powder from both the sides.

In another plate take sooji and coat with sooji.

STEP 6 – Heat pan on a medium high. Pour 1 teaspoon oil in a pan and fry the fish for 3 minutes.

After 3 minutes flip the fish and cook it from other side for 3 minutes.

For Gravy :

STEP 1 – Heat oil in a wide pan and add onion coconut paste to it and sauté for 2-3 minutes.

STEP 2 – Now add the dry spices and roast well.

STEP 3 – Add sufficient water to it and make a gravy.

Let the gravy cook for some time.

STEP 4 – Add fried fish in the gravy and cook for just 4-5 minutes.

[ Fish don’t need much time as it is fried.]

STEP 5 – Switch off the flame and add chopped coriander and serve.

                                    Serve fish gravy/curry with chapatti/ bhakari or simply with rice.