Saturday, May 30, 2015

Saffron Fish Curry


Fish: 250 gm (I used Salmon fish)

For the marinade:

Coconut milk (thick): 1/2 cup
Saffron: 2 pinches
Coriander powder: 1 tsp.
Garam masala: 1/2 tsp.

For the curry:

Mustard oil: 3 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Dry red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Tomato (chopped): 6 (I used small cocktail tomatoes, can be replaced with 2 big sized tomatoes)
Salt to taste
Garam masala: 1/2 tsp.
Coconut milk: 1/4 cup
Lemon juice: 2 tsp.
Coriander leaves to garnish
A pinch of saffron to decorate

  1. Wash and clean the fish and marinate in the marinade ingredients and keep aside for about 15 minutes. 
  2. Heat oil on medium flame and add the fish and the marinade. Fry well on both sides, turning carefully and drain from the oil and keep aside. This frying will take about 5-7 minutes as the fish is very delicate. 
  3. Heat the same oil and splutter mustard seeds and fenugreek seeds. Add the whole chilli and the onions. Fry until they become transparent.
  4. Add the ginger-garlic paste (I used grated ginger and garlic, it gives a rustic flavor) and fry until the raw smell goes away. 
  5. Add the dry spices: coriander, cumin, red chilli and turmeric and mix everything well. 
  6. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are soft and mushy. 
  7. Add the garam masala and the coconut milk and mix everything very well. Add a cup of water and cover. Let cook on medium flame for about 10-15 minutes. 
  8. Remove the cover and add lemon juice. Mix and add the fried fish. Turn off the flame and cover again. Let sit for about 10 minutes so the flavors get blended.
  9. Remove cover, garnish with coriander leaves, decorate with a pinch of saffron and serve with rice !!

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