Simply Steps Yet Wonderful Flavors--Curry Fish

Since I learned how to make curry dish from the Indian lady on the Food Network, I would not stop making them. Curry chicken, curry shrimp, curry eggs and curry potato, I made curries with everything that I can think of. Among them, curry fish is my favorite.


Curry Fish
I am not an expert on Indian spices, and I don't need whole lot of them neither. I just went to a Indian grocery store and pick up some the basics: chili powder, cumin powder, turmeric powder, coriander seed powder, and of course the garam masala.


Curry Fish
Ingredients:
1 fish fillet, sliced into thin layers
2 tablespoon all purpose flour to coat fish
1 onion, finely chopped
1 tablespoon ginger, finely chopped
4 garlic cloves, finely chopped
1/2 tablespoon chili powder
1 teaspoon turmeric powder
1/2 tablespoon coriander seed powder
1/2 tablespoon garam masala
1/4 cup yogurt
2 tablespoon chickpea flour
1/3 cup oil
1/2 cup of water
salt to your taste
mint leaves for garnish.

Steps:
1 Coat thinly sliced fish with flour, add salt and fry them in hot oil. Use high heat, it only takes seconds. No need to fully cook the fish through.

Curry Fish
2 Use the same oil. Drop onion, ginger and garlic, cook till fragrant. then add all the spices including salt. stir quickly for 5 seconds to bring out the flavor. Never burn your spices, otherwise your curry will look dark brown color.
3 Pour in the prepared yogurt mixture. Mix yogurt, chickpea flour and 1 table spoon water to prepare the yogurt mixture as shown blow.
Curry Fish4 Add water. After it boils let it simmer for 10 minutes.
5 Add fried fish and continue to cook for 5 minutes.
Garnish with mint leaves.

Enjoy!


Curry Fish

4 comments:

tigerfish said...

Love love love Indian food. The curry gravy looks really good!

Lindsey said...

Love spice photography. The clean, white background works perfectly. Bravo and cheers!

Nisa Homey said...

Hi there first time here....love ur curries....ur clicks are awesome....btw...use kashmiri red chilly powder to ur Indian curries because it is less hot and have a natural color so that the curries give out great color....visit me when u have time for more Indian food....http://nisahomey.blogspot.com

Add A Little Love said...

Thanks for the comments.

Will try the kashmiri red chilly powder next time.