Ingredients:
8 - 10 pieces of fish cutlets each piece about 1 inch thick
1 Tsp Turmeric powder
1 tsp salt
For paste:
2 Tbsp Red Chili Powder
3 Sliced Green Chili
1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
2 Tsp Cumin Seed Powder
2 Tbsp Yogurt
Salt to taste
1 Large chopped Onion
1/2 Inch piece of Ginger
2 Pods (chopped) Garlic
3 Bay Leaf
1/2 Cup Cooking Oil
Method:
1. Rub the fish cutlets with one tea spoon each of salt and turmeric powder and mix thoroughly.
2. Grind to a fine paste coriander & cumin seeds, red chili and ginger adding little water in an electric grinder.
3. Heat 1/2 cup oil and fry the fish cutlets in a non stick frying pan. Turn each piece and fry till brown. Remove the fish cutlets and set aside.
4. In the same oil add bay leaf and finely chopped onion and garlic and fry to light brown. Add the ground spices, green chili and cook for three minutes. Add salt. Add two table spoon of yogurt/curd and fry till starts to stick to the pan. Stir occasionally. Put 3 cups of water and bring to boil.
5. Add the fish pieces into the gravy. Reduce heat and simmer for at least eight to ten minutes till gravy becomes thick.
6. Serve hot with rice.
Tags for this recipe :fish curry fish recipesTags: Fish Recipes
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