Tuesday, December 10, 2013

Fish Curry (without coconut)

Although Konkani style coconut based fish curries have a very distinctive flavor, this version of fish curry is very simple to cook as well as delicious and healthy. My husband who didn't grow up eating seafood every day like I did, prefers fish curries that do not smell fishy :) I realized that he enjoys onion based curries more than coconut. He thinks that the spices used in the curry, removes most of the fishy smell! 


1 lb boneless tilapia fillet (about 4 fillets)
salt to taste
1/2 tsp turmeric powder
2 cloves
1 large onion
2 medium tomatoes
3-4 cloves garlic
1 tsp chili powder
1 tsp coriander seeds
1/2 tsp cumin seeds
curry leaves for garnishing

How it's made:
Cut fish into pieces. Rub salt and turmeric powder and set aside.
Roughly chop onion, tomatoes, ginger and garlic.
In a frying skillet ( I use iron skillet), heat 2-3 tsp oil. Add cloves and cinnamon. Fry for a few seconds and add onions. Fry until they are light brown. Add ginger and garlic. Fry for a minute. Add tomatoes and 1/2 tsp salt. Salt helps to break down the tomatoes faster. Cook until the mixture is soft and mushy. Add chili powder, coriander seeds and cumin seeds. Fry for a minute or two. Cool and blend this mixture with 1/4-1/2 cup water in a food processor/ blender until smooth.
Transfer ground paste to iron skillet. Add 1/2 cup water to food processor/blender and rinse. Add this water to the ground paste. Mix well and bring to boil. Add fish pieces. Cover and boil until fish is cooked. ( about 5-6 mins). Give it a quick stir and serve with plain white rice.

Serves: 4-6

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