Fish curry is an Indian dish with Chinese roots. It consists of sardines semi-stewed in a Kerala-style curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala, Bangladesh, and West Bengal, where rice and fish are staple foods.
Ingredients
Fish Curry ( Pomfret curry/ Village style)
2 pomfret cleaned washed and sliced
1/2 tsp turmeric
Salt as required
For the spice paste
1/2 coconut grated
15 dried red chillies (mix of spice and colour)
1 tbsp dried corriander seeds
1/4 cup onion chopped
1/4 cup tomato chopped
Cooking
3 tbsp vegetable/coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
1/4 cup chopped onion
1 tsp turmeric powder
1/2 lt. Warm Water
3-4 blades fresh lemongrass
Salt as required
Fistful fresh corriander leaves
Method
For the curry paste mix grated coconut, 15 dried red chillies, dried corriander seeds, chopped onion and chopped tomato into a electric grinder and prepare a smooth paste.
Put some oil in a pan and heat it. Add mustard and cumin seeds and following it up with fresh curry leaves along with chopped onions and stir well.
Add the curry paste into the pan and also the reserved water and stir for atleast 10-12 mins.
Add some turmeric powder along with some petals of dried kokum and mix nicely, allow it to cook for more 15-20 mins.
To marinate the Pomfret put some turmeric powder, some sea salt on it, rub nicely and allow it to rest for 10 mins
Once the curry starts boiling, add some water, coriander leaves, some sea salt and lemon grass.
Now add the Pomfret into the curry and allow it to cook for 3-4 mins.
The famous and delicious fish curry is now ready to be served with some hot steamed rice.
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Host : Varun Inamdar
Director: Vaibhav Dhandha
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