Thursday, April 16, 2015

Mint fish curry



Ingredients:

Fish: 250 gm (I used Salmon fillets)

For the marinade:

Mint leaves: a handful
Bay leaves: 2
Yogurt: 1/2 cup
Salt to taste
Garam masala: 1/2 tsp.
Lemon juice: 2 tsp.

For the curry:

Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Whole red chilli: 1
Asafoetida: a pinch
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.


  1. Make a paste of mint leaves, yogurt, bay leaves in a mixer and add salt, garam masala and lemon juice and mix well. Add the washed and cubed fish to this paste and leave aside for about 10-15 minutes. 
  2. Heat oil in a pan on medium flame and carefully add all the fish pieces on the pan. Save the marinade paste for adding later. Fry the fish from all sides for about 5-6 minutes and keep aside.
  3. Prepare the curry: heat oil in the same pan and crackle mustard seeds, fenugreek seeds and add the dried red chilli and asafoetida. 
  4. Add onion after half a minute and let fry until it starts becoming transparent. Add the ginger-garlic paste and saute until the raw smell goes away.
  5. Add the tomatoes and green chilli. Sprinkle little salt and let fry until the tomatoes are soft. Add the dry spices: red chilli powder, turmeric powder, cumin powder and coriander powder. Mix everything well and let cook for another minute. 
  6. Add the remaining marinade and about a cup of water. Cover and let cook for about 10 minutes on medium flame. 
  7. Remove the cover and add the fried fish. Mix carefully so as not to break the delicate fish. 
     
  8. Cover to let the flavors blend in completely and turn off the flame. Let sit for about 10 minutes. Remove the cover and serve hot with jeera rice !!


No comments:

Post a Comment

Protected

Protected by Copyscape Web Plagiarism Check