Fish Curry

 

Salmon Fish Fry

This is one of my favourite fish fry. I learned this recipe from my mother in law. I have tried this many times and it has always come out

• Salmon
• Chilly Powder (not very spicy, more for the RED color)
• Black pepper powder
• Pinch of turmeric
• Salt to taste
• Oil

Cut the salmon into small pieces ( I prefer it a bit smaller), Add Chilly powder, black pepper powder, pinch of turmeric and salt to taste and mix it thorougly. Keep it in the fridge and Marinate for at least 1 hour (If you keep it overnight, it’s better). 

Heat oil in the pan (use very little oil, 1 TBS) and fry the fish in medium slow flame and cover the pan, turn in between and when the fish is fully cooked, take it out and strain oil over a tissue paper.

 

Cat Fish Curry

http://ahaar.blogspot.com/2006/07/comfort-food-fish-curry-rice.html

looks yummy, I am going to try this. Thanks !

Ingredients:
1 whole catfish - cleaned and sliced
3 potatoes - cut in cubes
1 medium onion - grated
1 medium tomato - pulp
1 cube ginger - grated
2 cloves garlic- grated
1/2 tspoon paanch phoron
1 bay leaf
2 red chillis
2 tbspoon yogurt- whisked
1/2 tspoon cumin powder
1/2 tspoon coriander powder
1/2 tspoon red chilli powder
1/2 tspoon turmeric powder
1/2 tspoon garam masala powder
1 green cardamom
salt to taste
5 tbspoon oil
cilantro to garnish
3/4 cup water

Method:
Rub the fish pieces with salt and turmeric. Set aside for 20-25 minutes.
Heat oil in a wok and fry the fish. I use nonstick pan and end up using less oil.
In the same oil, saute the potatoes till they start turning brown.
Place the fish pieces and potatoes on kitchen towels to remove excess oil.
Heat the rest of the oil, temper with paanch phoron, red chillis, bay leaf, and cardamom.
When it starts sputtering, add the ginger and garlic.
Stir it for a minute till the mixture starts turning brown.
Add the onion paste and stir for a couple of minutes.
In the meantime, add the powder masalas in a bowl with a little water and make a paste.
Add the potatoes and then the powder masalas and tomato pulp. Stir till the masalas mix well with the potatoes.
Add water, cover and let it cook for 5-6 minutes.
Add yogurt and salt and cook for another 10-15 minutes.
Now place the fish pieces in the wok.
Cover them with the curry, reduce the flame to low and let it cook for another 5-6 minutes.