FISH CURRY IN COCONUT GRAVY | BONELESS FISH GRAVY | FISH CURRY RECIPE
Fish Curry in Coconut Gravy | Boneless Fish Gravy | Fish Curry Recipe | Fish Curry in Coconut Milk Recipe | Fish Curry with Coconut Milk | Fish in Coconut Sauce | Fish in Coconut Milk Recipe | Fish Curry | Fish Recipe | Fish Curry by Spice Eats
Ingredients for Fish Curry:
- Boneless fish fillets - 500 gms (Basa, Cod, Haddock,Sole or Catfish)
For the Tempering:
- Mustard Seeds- 1/2 tsp
- Curry Leaves- 10-15 leaves
- Green Chillies, chopped- 2-3 nos.
Onion Masala paste:
- Onion, cubed- 2 medium (150 gms.)
- Ginger chopped- 1” piece
- Garlic cloves- 6
- Cumin Seeds- 1 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
Other Ingredients:
- Tomato purée or paste- 3 tbsp (readymade)
- Coconut Milk- 1 cup (225 ml)
- White Vinegar- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
Preparation:
- Make a paste of the cubed onions, peeled and chopped ginger, peeled garlic and cumin seeds. Remove and set aside.
- Chop the green chillies and wash & take out the curry leaves.
- For the coconut milk you can use readymade coconut milk or make fresh coconut milk from fresh coconut at home.
- For the fish, take boneless fish fillets and cut them into thick slices.
Process:
- Heat oil in a pan and add the mustard seeds. Once it splutters, add the curry leaves and the chopped green chillies.
- Give a stir and then add the Onion paste. Give a mix and continue to fry on medium heat for 7-8 mins till light brown in color.
- Now add the tomato purée, give a mix and fry on low heat for 2 mins.
- Now add the Turmeric, Red Chilli Powder and salt. Give a mix and fry on medium heat for 2-3 mins after adding 3 tbsp water till oil separates.
- Add the coconut milk and 200 ml water, give a mix and cover & cook on low heat for 5 mins till oil separates.
- Now add the boneless fish pieces and give a mix. Cover & cook on low heat for 10 mins.
- Add the white vinegar, shake the pan to give a mix. Simmer on low heat for 2 mins.
- Switch off heat, cover the lid and let it rest for 15-30 mins before serving.
- Serve it with rice.
#coconutfishcurry #fishcurryrecipe #fishrecipe #fishcurry #fishincoconutmilk #bonelessfishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishcurry
Restaurant Style Spicy Finger Fish Fry Recipe by Food Fusion
Restaurant Style Spicy Finger Fish Fry Recipe in signature Food Fusion style. #HappyCookingToYou #FoodFusion #winterrecipes #fishrecipe
Written Recipe:
Recipe in English:
Ingredients:
Prepare Hara Masala Imli Chutney:
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Water ¼ Cup or as required
-Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
-Sugar 3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Cornflour 1 & ½ tsp
-Water 2 tbs or as required
Prepare Spicy Finger Fish:
-Maida (All-purpose flour) sifted ¾ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Ajwain powder (Carom powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Dahi (Yogurt) ¼ Cup
-Sarson ka tel (Mustard oil) 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 1 Cup or as required
-Finger fish boneless (Surmai/King fish) 600g
-Cooking oil for frying
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Hara Masala Imli Chutney:
-In a blender,add green chillies,mint leaves,fresh coriander,water & blend well.
-Take out in a saucepan,add tamarind water,sugar salt,cumin seeds,red chilli crushed,mix well & bring it to boil & cook on low flame for 2-3 minutes.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook well until it thickens.
-Let it cool.
-Can be stored in an airtight jar for up to 1 week in refrigerator (yields: 450ml).
Prepare Spicy Finger Fish:
-In a bowl,add all-purpose flour,red chilli powder,cumin powder,coriander seeds,red chilli crushed, black pepper powder,carom powder,turmeric powder,orange food color,salt,citric acid & mix well.
-Add yogurt,mustard oil,ginger garlic paste,gradually add water & whisk well to make a batter.
-Add fish & mix well,cover & marinate for 2 hours in refrigerator.
-In a wok,heat cooking oil & fry on medium flame until golden brown.
-Sprinkle chaat masala,fresh coriander & serve with hara masala imli chutney!
Recipe in Urdu:
Ajza:
Prepare Hara Masala Imli Chutney:
-Hari mirch (Green chillies) 3-4
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Water ¼ Cup or as required
-Imli ka pani (Tamarind water) 2 Cups (soak 50g tamarind in 2 Cups water & strain after 30 minutes)
-Sugar 3 tbs
-Namak (Salt) 1 tsp or to taste
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Lal mirch (Red chilli) crushed ½ tsp
-Cornflour 1 & ½ tsp
-Water 2 tbs or as required
Prepare Spicy Finger Fish:
-Maida (All-purpose flour) sifted ¾ Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Zeera powder (Cumin powder) 1 tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Kali mirch powder (Black pepper powder) ½ tsp
-Ajwain powder (Carom powder) ½ tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zarda ka rang (Orange food color) ¼ tsp
-Namak (Salt) 2 tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Dahi (Yogurt) ¼ Cup
-Sarson ka tel (Mustard oil) 3-4 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 1 Cup or as required
-Finger fish boneless (Surmai/King fish) 600g
-Cooking oil for frying
-Chaat masala
-Hara dhania (Fresh coriander) chopped
Directions:
Prepare Hara Masala Imli Chutney:
-Blender mein hari mirchein,podina,hara dhania aur pani dal ker ache tarhan blend ker lein.
-Saucepan mein nikal lein,imli ka pani,cheeni,namak,zeera & lal mirch crushed dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per 2-3 minutes kliya paka lein.
-Cornflour mein pani dal ker ache tarhan mix karein.
-Dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Thanda ker lein.
-1-week kliya airtight jar mein dal ker refrigerator mein store ker saktay han (yields: 450ml).
Prepare Spicy Finger Fish:
-Bowl mein maida,lal mirch powder,zeera powder,sabut dhania,lal mirch crushed,kali mirch powder,ajwain powder,haldi powder,zarda ka rang,namak aur tatri dal ker ache tarhan mix ker lein.
-Dahi,sarson ka tel,adrak lehsan paste aur thora thora ker ka pani shamil karein aur ache tarhan whisk ker ka batter tayyar ker lein.
-Fish dal ker ache tarhan mix karein aur dhak ker 2 hours kliya refrigerator mein marinate ker lein.
-Karahi mein cooking oil garam karein aur darmiyani ancch per golden brown ho janay tak fry ker lein.
-Chaat masala aur hara dhania dal dein aur hara masala imli chutney ka saath serve karein!
Sweet and Sour Fish | Easy Sweet Sour Sauce | Tilapia Recipe
How to Cook Sweet and Sour Tilapia
ingredients:
2 pieces tilapia, cleaned
2 tablespoons Knorr Liquid Seasoning
1 piece red bell pepper, julienne
1 piece green bell pepper, julienne
1 piece carrot, julienne
5 cloves garlic, crushed
1 piece onion, sliced
2 knobs ginger, julienne
2 tablespoons cornstarch
2 cups water
5 1/2 tablespoons white vinegar
8 tablespoons tomato ketchup
7 tablespoons white sugar
1 1/4 cup cooking oil
Salt and ground black pepper to taste
#sweetandsour #filipinorecipes #panlasangpinoy