Are you tired of spending way too much time in kitchen every day whipping up new dishes? Curries and side dishes that stays good for days are a great choice if you are an office-going person with little time to cook. This fish curry recipe would be an awesome pick if you are looking for a dish with better shelf-life. This spicy and tasty fish curry tastes amazing with rice and boiled tapioca. Check out the recipe here:
Ingredients
1 kg fish
3 tbsp coconut oil
1 tsp mustard seeds
¼ tsp fenugreek seeds
3 tbsp crushed garlic
3 tbsp crushed ginger
Curry leaves
½ tsp turmeric powder
1 ½ tsp chili powder
3 tbsp Kashmiri chili powder
¼ tsp roasted fenugreek powder
A pinch of asafoetida
1 ½ glass tamarind water (tamarind boiled with salt)
Salt as required
Preparation
Boil tamarind bulbs, water and salt in an earthen vessel
Keep it aside to be used later
Meanwhile, heat coconut oil in another earthen vessel
Splutter mustard seeds and fenugreek seeds
Sauté crushed ginger, garlic and curry leaves
Into it add turmeric powder, chilli powder, Kashmiri chilli powder, fenugreek powder and asafoetida powder
Sauté well
Now add the tamarind water
Allow the mixture to boil rapidly
Add the cleaned fish fillets
Cook for a few minutes until the fish is nice and soft.
You can refrigerate the curry for days and reuse after heating it.
