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  • Indian Fish Curry.

    1 vote
    Indian Fish Curry.
    Prep: 50 min Cook: 40 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    Tender fish and brinjals drowned in a spicy- tangy-curry leaves gravy.

    Ingredients

    • For curry paste
    • 10 red chillies (or as needed)
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tsp black pepper
    • 2 tsp kas-kas/poppy seeds
    • 3 to 4 sprigs curry leaves
    • Other ingredients
    • 1 whole senangin/ a type of threadfin fish (approx 1 kg - cleaned and cut into big pieces)
    • 5 small Indian brinjals (cut into 2 - see picture below on the type of
    • brinjal I am referring to)
    • 2 medium size tomatoes (cut into 8 pieces)
    • 1 tsp fenugreek seeds
    • 1 tsp mustard seeds
    • 4 shallots (sliced thinly)
    • 4 pips garlic (sliced thinly)
    • 1 inch ginger (sliced into thin stripes)
    • 150g yogurt
    • Salt for taste
    • 1/4 cup canola oil

    Directions

    1. Dry fry curry paste ingredients just for a couple of mins.
    2. Add some water and blend into a fine paste.
    3. Keep aside.
    4. In heated oil, saute shallots, ginger, garlic, fenugreek and mustard
    5. seeds.
    6. Once seeds splatter, add curry paste.
    7. Fry over low heat till aromatic and oil splits.
    8. Pour 1 litre of water as well as brinjals and tomatoes.
    9. Season with salt.
    10. Let it simmer.
    11. Gently place fish in it.
    12. Cook till fish and brinjals are tender.
    13. Off heat and stir in yogurt. .

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