This fish curry is a thick, spicy, and aromatic seafood dish that is fairly easy to prepare and absolutely delicious. My version of spicy tomato fish curry is inspired by my family. I fondly remember the days when my grandmother would make it to serve with plain rice.
While you may have tried various types of tomato fish curry, this one offers a unique flavor that sets it apart from other recipes. As I learned to cook with my mother and older sister, I noticed that they often used very few spices, yet their meals were always full of flavor and aroma. Personally, I have always loved seafood, and fish has always been my favorite.
I learned that adding too many spices can ruin a meal. Using just a few spices often makes your dish tastier than heavily spiced versions.
In this recipe, I used small fish called mushka to make curry. I prefer smaller fish because they are more delicious than larger ones. The upper part of the fish is best for making a gravy-based curry. However, you don’t have to use the same type of fish; you can choose any fish you like, whether big or small.
So let's begin
To prepare this delicious seafood curry, start by thoroughly rinsing the fish with flour and turmeric to eliminate any fishy odor.
In my previous post about the fried fish recipe, I explained how to properly wash fish; you can find that on my blog.
Before cooking, lightly fry the fish. Once you add the fish to the gravy, avoid stirring with a spoon, as this may cause the fish to break apart. Instead, gently shake the pot to mix the ingredients.
Using mustard oil can enhance the flavor of your fish curry compared to other cooking oils.
Remember that fish is rich in minerals, vitamins, and iron, so be careful not to add too much salt, as it can make the dish taste bitter.
It's also important to use a large-capacity pot or pan when cooking fish curry to ensure that the pieces do not break.
Take a medium-sized bowl and prepare spiced yogurt. Add yogurt along with red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and salt, and stir to combine well. Set aside.
Place a non-stick frypan on the flame and pour a little oil.
Tomato Fish Curry is a thick, spicy, aromatic flavored seafood, pretty easy and delicious thick gravy curry...
Ingredients:
- ½ kg,500g, fish
- 1 cup onion paste
- 1/3 cup of yogurt beaten
- 1 cup tomato puree
- ½ tsp, fenugreek seeds
- 1 tsp red chili powder
- 1/3 tsp turmeric powder
- 1 ½ tsp ginger garlic paste
- 4-6, bullet green chilies
- ½ cup coriander leaves
- ½ tsp, alt
- 1/2 tsp, basic garam masala
- 1 cup of cooking oil
- 1 tbsp lemon juice
- Put the chopped onion with garlic cloves in the grinding jar, and blend them till a fine and smooth paste sis Set aside.
- Take a medium-sized bowl and prepare spiced yogurt by adding yogurt along with red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and salt.
- Stir to combine well and set aside.
- Take another separate large bowl, put all the washed fish pieces, then add lemon juice and a bit of salt.
- Rub the salt and lemon juice gently into the fish piece, then set aside for 10 minutes.
- Place a non-stick frypan on the flame and pour a little oil
- Lightly fry fish pieces on both sides for a minute.
- Place all fish pieces on the plate/tray and set them aside.
- On the other hand, place a large capacity pot/wok on the flame
- Pour oil, heat it, then add dried fenugreek seeds
- Let them crackle for a few seconds
- Then add onion, ginge, garlic paste, and cook the onion paste on a medium flame for 10 minutes.
- Once the water has evaporated, reduce the heat, then pour the spiced yogurt and tomato puree together.
- Stir to mix well and further cook the onion paste with spices on medium heat for 10 minutes until the oil is separated from the gravy.
- Now pour 50 ml of hot water into the gravy.
- Bring it to a boil, then put half-chopped coriander leaves and green chilies.
- No, we place all the fish pieces carefully in the pot/pan
- Cook the fish pieces with masala on a medium flame for 2-3 minutes
- Don't stir the spoon in the pot after adding the fish pieces; just shake it up with a kitchen napkin
- Now sprinkle garam masala and simmer it for 5 minutes without the lid to prevent shredding
- Tomato fish is done, now transfer to the serving bowl or plate
- Now ready to serve with plain rice,rumali roti, and naan
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