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.

At last, we see this video to know more about this recipe: