Fish Fry and Fish Curry

FISH FRY AND FISH CURRY ( MEEN MASALA CURRY AND MEEN BARTHAD )

Fish Fry Curry

Step 1: Ingredients:

    • 1kg.Fresh fish, sliced into thicker pieces for curry and thinner slices for frying.

Mix fish with the following :

  • 1 Teaspoon turmeric powder
  • 2 Tablespoon salt
  • 1 Teaspoon chilly powder
  • 1 Tablespoon of ginger garlic paste
  • 1 Teaspoon lime juice or kachampuli

Step 2: Ingredients:

    • 1 Teaspoon jeera
    • ¼ Teaspoon methi whole
    • 1 Teaspoon coriander seeds
    • 1/4 Teaspoon mustard seeds
    • 3-4 Tablespoon Coconut scrapped
    • Roast all the ingredients except coconut. Then grind all the ingredients together.

Keep aside

Step 3: Ingredients:

  • 1 Teaspoon ginger and garlic paste
  • 1 big onion sliced
  • 2 green chillies sliced
  • 2 Tablespoon coriander leaves chopped
  • 1 Tablespoon tamarind pulp or chopped tomatoes
  • 1 Teaspoon limejuice / kachampuli
  • 2 Tablespoon cooking oil

METHOD: FISH FRY

  • For frying the fish, the step 2 items, except the coconut to be roasted and ground.
  • Mix to the fish and roll onto rice flour and shallow fry in oil on both sides till reddish brown .
  • Serve with lemon wedges and cucumber.

METHOD: FISH CURRY

    • Now for the fish curry, keep a deep pan on heat.
    • Add the cooking oil, season with mustard seeds, ginger and garlic paste, add the onion slices and then the green chillies.
    • Saute till onions turn transparent.
    • Then add the ground masala and sauté till an aroma arises.
    • Now add the chopped tomatoes if so desired and toss for a minute.
    • Add 1-1 ½ cup of water to the masala over medium heat, mix well and let it come to first boil.

Lower the flame.

  • Add the thick tamarind pulp and let boil again.
  • Then slowly add the fish pieces for curry, keep side the remaining water in plate.
  • Then hold the pan on both sides with a thick cloth and gently toss the fish so that the it mixes with the gravy without breaking up.
  • Cover and cook for another 3 minutes.
  • Again do the same procedure of mixing gently cover and cook for another 4 minutes,
    uncover and taste for salt and sourness if desired.
  • Open and cook for another 2 minutes and put off the flame.
  • Cover and let be without removing lid for 5-7 minutes.
  • Pour on to serving dish and garnish with chopped coriander leaves and a split green chilly.
  • Serves well with hot steam rice

Leave a Reply

Your email address will not be published. Required fields are marked *

[jetpack_subscription_form title="Get Free Recipe Post Updates!" subscribe_text="Never miss a beat – just enter your email address below and you'll get an email every time I publish a new recipe post!" subscribe_button="Sign Me Up!"]