SPICY FISH CURRY RECIPE | Easy Fish Curry Recipe, restaurant style fish curry,

SPICY FISH CURRY RECIPE | Rohu Fish Curry INDIAN Style | Easy Fish Curry Recipe, restaurant style fish curry,

Preparation:
- Marinate the fish pieces with the ingredients specified, give a mix and set aside for 30 mins.
- Soak the tamarind in water for use later. (You can also use readymade tamarind Paste but could be more sour, add lesser quantity than specified in this recipe)
- For the Masala Paste, soak the dried red chillies in a cup of warm water for around 20 mins. Cut them into pieces before blending. Peel 4 garlic cloves and set aside.
- Dry roast the cumin and fenugreek seeds on low heat for 2-3 mins.
- To make the masala paste, add the red chillies, garlic, cumin and fenugreek seeds to a blender. Grind it first without water and then blend it into a paste after adding 3-4 tbsp water.
- Grate the onions, peel and crush the ginger & garlic, chop the tomatoes, green chillies and coriander leaves.

Process:

- Take a frying pan and heat 3 tbsp oil. Place the marinated fish pieces side by side for frying. Fry on medium heat for 3 mins and then flip the pieces. Repeat on medium heat for 3 mins on the other side. Remove from pan and keep the pieces on a plate.

- Now take a wok or kadhai and heat refined oil.
- Add the grated onion, give a mix and then add the curry leaves.
- Fry on medium heat for around 5-6 mins till colour changes.
- Now add the crushed ginger, garlic and chopped green chillies.Mix and fry on medium heat for around 2 mins.
- Now add the chopped tomatoes and 1/2 tsp salt. Give a mix and cook on medium heat for 3-4 mins till the tomatoes are soft.
- Add the Masala Paste made earlier, give a mix and fry on medium to low heat for 3-4 mins till oil separates.
- Add thick tamarind juice and give a mix. Now add 300 ml water, give a mix and cover & cook on low heat for 5 mins till the gravy is cooked and oil separates.
- Remove the lid and add the fried fish pieces. Add more water (50 ml) if required.
- Cover and cook on low heat for 15 mins till it’s cooked and oil separates.
- Garnish with chopped coriander leaves.

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