Easiest Fish Curry With Cream of Coconut And Made Mustard
Easy Fish Curry
Mamta Gupta
This recipe is the easiest curry recipe you can make. It is similar to how a spice mix was made in old days; everything was wet-ground together on a on Sill Batta, a stone and pestle, see last picture. I have simply made the mix in a blender, instead of on the stone.
You can cook with Cod, salmon, tuna, trout,prawns, haddock, mackerel or any other fish of choice. Here I have made the curry with fish, but you can try it with vegetables,meat and chicken also.
Serves 2-4
Ingredients
250-300 gm. any firm fish, boneless or cut into steaks with bone. Here I have used cod steaks
Oil for cooking
1/2 tsp. black mustard seeds or rai for tempering
1 onion peeled and roughly chopped*
1/2 inch piece of ginger*, peeled and roughly chopped or ½ tsp. ginger powder
1-2 cloves of garlic or 1 level tsp. garlic granules* (optional)
1/3rd tin of tomatoes* or a couple of medium fresh tomatoes
Salt* to taste
1 level tsp. turmeric*
Chilli powder* to taste
2 tbsp. Cream of coconut powder/tinned coconut cream*
2 tsp. French or any other mustard paste*. You can use English, if you like it’s heat.
Coriander/mustard leaves for garnish (optional)
Instructions
Prepare fish. I usually buy pre-prepared fish steaks and cut them into the size I need.
Blend all ingredients marked * together.
Heat oil, crackle black mustard seeds in it. If you have curry leaves, add a few.
Add the blended mix to the pan.
Fry until oil shines at the edges.
Add fish and fold it in the paste gently.
Add a cup or two of boiling water.
Bring to boil, simmer for no more than 3-4 minutes.
Adjust seasoning.
Garnish with coriander leaves, if desired.
Serve with Boiled Rice or Chapatties or as part of any Indian meal.
