Saturday, January 3, 2015

Lehsuni Fish Curry


Fish: 200 gm (I used Salmon Fish)
Coconut oil: 2 tsp.
Cumin seeds: 1 tsp.
Ginger-garlic paste: 2 tsp.
Salt to taste
Garam masala: 1 tsp.
Mustard oil: 2 tsp.
Fennel seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Onion (chopped): 1
Garlic (chopped): 3 cloves
Tomato (chopped): 1
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Yoghurt: 4 tsp.

  1. Heat coconut oil in a pan and add cumin seeds. When they splutter, carefully place all the fish pieces one by one in the pan on medium flame. 
  2. Add the ginger-garlic paste, salt and garam masala. Mix well and let the fish fry for 2-3 minutes and remove from flame and keep aside. 
  3. Heat the mustard oil and add fennel seeds and fenugreek seeds. When they splutter, add the chopped onion and fry until it becomes transparent.
  4. Add the garlic and stir well. After a minute add the tomatoes and sprinkle a little salt. Mix well and cook until the tomatoes are soft and mushy. 
  5. Add the green chilli, red chilli powder, coriander powder and mix well. Add the yoghurt and mix again, let cook for 5 minutes on medium flame.
  6. Add a little water and mix well, bring to a boil. When the curry is reduced to your liking, add the fish along with the fried ginger-garlic. Mix everything well and cook for a minute.
  7. Turn off the flame and cover for 10 minutes. Remove cover and serve hot with plain or jeera rice.

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