Masala Hilsa Fish Curry
Elements for Hilsa Masala Fish Curry:
- Fish (Hilsa)- 500 gms
For marination:
- Turmeric powder-1/4 tsp
- Red Chili Powder-1 tsp
- Salt-3/4 tsp
For Masala Paste:
- Cumin seeds-1 tsp
- Dried Red Chillies-2
- Garlic-10 cloves
- Green Chillies-2-3 (cut into 2)
- Red Chili Powder-1.5 tsp
- Coriander Powder-1.5 tsp
- Turmeric Powder-1/4 tsp
- Different Ingredients:
- Onion, ground 2 medium (around 130 gms)
- Kasuri Methi (dried Fenugreek leaves)- 1 tsp
- Curry leaves-15-20
- Tamarind, absorbed water-4 tbsp juice
- Thick coconut milk-4 tbsp
- Salt to taste-1/2 tsp
- Coriander leaves for embellishing 2 tbsp
- Oil - 3 tbsp + oil for sautéing the fish pieces
Arrangement:
- Clean, wash and wipe off the fish pieces. Include the turmeric, red stew powder, salt and blend well. Put in a safe spot for 30 mins.
- To set up the Masala glue, take a dish and dry meal the red chillies and cumin seeds on low warmth for 1 moment. Presently include the garlic cloves and keep cooking on low warmth for another 2 mins. Put aside to cool. Add them to blender/processor alongside the green chillies. Coarse pound.
- Presently include 3-4 tbsp of water and mix it into a smooth glue. The masala glue ought to have slim consistency so you can add more water to make into a slight consistency.
- To sear the marinated fish, add oil to a skillet and spot the fish pieces one next to the other.
- Fry on medium warmth for 2 mins and turn it on the opposite side. Keep on searing on medium warmth for 2 mins. Take these out on a plate.
Procedure:
- Warmth oil in a level container.
- Include the ground onions and fry on medium warmth for 7-8 mins till light earthy colored in shading.
- Presently include the masala glue and give a blend, include 1/2 tsp salt to it and keep on searing on medium warmth for 3 mins till water evaporates and oil isolates.
- Include the dried fenugreek leaves (Kasuri Methi) and fry 1 min on medium warmth. Include the curry leaves and fry on low to medium warmth for 2 mins.
- Presently include the tamarind juice, give a blend and afterward include 250 ml water. Cook it on medium warmth till it reaches boiling point.
- Lower the warmth and spot the seared fish pieces next to each other and cover and cook on low warmth for 5 mins.
- Expel cover and flip the fish pieces. Include the thick coconut milk, give a blend.
- Spread and cook for another 10 mins on low warmth till oil isolates.
- Embellishment with the hacked coriander leaves, blend and stew for a moment.
- Present with rice.
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