Items you will need
- 2 medium red onions
- 2 inch chunk fresh ginger
- 4 bay leaves
- 7 red chilies
- 5 tsp. mustard seed
- 1 tbsp. cumin seeds
- 2 large, ripe tomatoes
- 2 pounds fresh fish of your choice
- 3 tsp. turmeric powder
- 2 tbsp. garlic paste
- Oil of your choice
- 1/2 tbsp. coriander leaves
- Fresh lemons
How to Make Fish Curry. Fish curry is a delectable dish from East India, which is slightly spicy and completely delicious. Easy to make and a pleasure to eat, you can add this healthy recipe to your list of favorites. Your fresh fish curry can be enjoyed over a heaping helping of rice or even over steamed potatoes.
Place the onions, ginger, 2 bay leaves, 4 chilies, mustard and cumin in a food processor or grind finely. Keep about 1 cup of onion and a few pinches of mustard and cumin aside for later. Cut the tomato into small pieces and set aside.
Fillet the fish for your curry into 3-inch chunks and set on a large platter. Brush the fish with garlic paste and sprinkle the fish evenly with 2 tsp. of salt and 2 tsp. of turmeric powder. Place the fish in the refrigerator and allow it to marinate for at least 1/2 hour. When ready, deep fry the fish pieces in a large wok, preparing about 4 pieces at a time and cooking for about 4 minutes on each side.
Clean any debris present in the wok and add 2 tbsp. of fresh oil. Make sure the oil is hot and then place pinches of cumin, mustard and 3 red chilies and 2 bay leaves to the wok. Allow to simmer a few minutes and then add your extra cup of onions, letting them simmer until brown. Add the ingredients from your food processor, tomatoes and any extra turmeric powder to the wok, stirring for about 10 minutes or until brown.
Add up to 3 or 4 cups of water to your curry to create the consistency of gravy desired. Make sure to add a little bit of water at a time, as the thickness will change as the water heats. Allow the curry to boil and add the pieces of fried fish, boiling together for about 15 minutes. Turn off the heat and garnish your curry with a touch of coriander leaf.
Place a heaping portion of rice onto your place and squeeze the juice from a fresh lemon on top. Spoon the curry onto the rice and enjoy.