I Made It
- Moderate
- 20 mins
- 2-4 Person
Ingredients:
Step 1
- Fish boneless cubes – 500 gms
- Ginger & Garlic paste 1 tbsp
- National Vinegar 1 tsp
- National Fish Masala 1 tbsp
- Oil For shallow frying
Step 2
- Oil – 100 ml
- Onion Chopped 80 gms
- Fenugreek seeds 1 tsp
- Whole red Chili 5 to 6
- Curry Patta 12 -15
- Garlic paste 1 tbsp
- National Turmeric Powder ¼ tsp
- Tomato chopped 100 gm
- National Fish Masala 2 tbsp
- Tomato puree 1 cup
- Butter 50 gm
- Cream 1.5 tbsp
- National salt (According to your taste)
- Coriander leaves For garnish
- Ginger Julienne For garnish
Directions
Step 1 Method:
- Marinate the fish with above mentioned ingredients for 2-3 hours in the fridge.
- Heat oil in a frying pan and shallow fry fish from both sides and set aside to add to the gravy which you will make in step 2.
Step 2 Method:
- In a separate pan, add chopped onions and fry till light brown.
- Add in Fenugreek seeds and fry 30 to 40 seconds, followed by whole red chilis and fry for 10-20 seconds, followed by Curry leaves and fry for another 10 seconds.
- Now add garlic paste and turmeric powder and give it a stir.
- Add National Fish Masala and chopped tomatoes and fry till 1 to 2 minutes and then tomato puree and cook for 8 to 10 minutes on a very light flame till the gravy and oil separates.
- At this stage add cream and butter and leave to cook for 5-7 minutes on a low flame.
- Add the fried fish very gently, cover the lid and cook for another 5 minutes. Adjust salt at this step.
- Fish curry is ready now garnish it with chopped coriander & julienne ginger.
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