So today’s recipe is Restaurant style of Fish Curry. This recipe is amazing and it will turn your life around for sure. If you guys like fish then this recipe is especially for you. According to the weather you want different food items and in winter fish is the most meal in a day. Make different fish-made items like fish fry, roasted fish, grilled fish, and different fish curry varieties. so today I’m going to share my Restaurant style of fish curry so let us begin with the recipe.
INGREDIENTS:
- 1 kg Rohu fish (river fish)
- one tbsp of yellow mustard seeds
- 1 tbsp of black mustard seeds
- 6 to 7 garlic cloves
- 1 tsp of turmeric powder
- 5 to 6 less spicy fresh green
- 1 tbsp of coriander seeds
- 1 tbsp of cumin seeds
- 5 to 6 black peppercorns
- 3 to 4 tbsp of salt for taste
- 2 large size tomatoes
- 2 tbsp of red chili powder
- 1 tbsp of turmeric powder
- 1 and 1/2 tbsp of ajwain (carrom seeds powder)
- A bunch of coriander leaves
- 2 to 3 cups of mustard oil
PREPARATION:
In this recipe you guys need to follow these steps first make a paste for marination then we are going to fry the fish then make the gravy of the fish curry and put over fry fish into the gravy then your fish curry is ready. So don’t waste time continuing the recipe. Which is this;
MAKE THE PASTE;
So first take a small bowl and then we will use sarson in this recipe take one tbsp of yellow mustard seeds. Or you can use yellow mustard seeds or black mustard seeds or a mixture of both. take one tbsp of yellow mustard seeds, and 1 tbsp of black mustered seeds so now we are going to make a paste out of this first. Because this paste is used to make gravy of the fish curry. Add 1 tsp of turmeric powder, add 1 tbsp of coriander seeds, 1 tbsp of cumin seeds, add 6 to 7 garlic cloves, 2 to 3 less spicy fresh green chilies broken into half, 5 to 6 black peppercorns, and 1 tbsp of salt for taste.
Now we are going to paste these ingredients and when we are going to paste it then add some oil and water to it. Because it helps the mixture to become a nice paste. Add 1 tbsp of muster oil or you can use olive oil and 2 to 3 tbsp of water. Now pure into the blender and make a fine paste. Once the paste is done then put it aside and move to the next step.
Cutting the veggies;
Let us start cutting the veggies take 2 large size tomatoes and chopped them finely and keep them aside. Bring 6 to 7 garlic cloves and remove the skin and keep it aside. Bring 2 to 3 green chilled and cut them in half. Take a half bunch of coriander leaves and chopped it nicely.
MARINATE THE FISH;
Take 1 kg fish and wash it properly and then cut into 5 to 6 darne. If not then go to the supermarket and take Rohu fish or river fish. Which has previously been sliced into fulfill. Now time to marinate the fish. Take a bowl add your fish drawn into it and add 1 tsp of salt for taste, and half tbsp of red chili powder. Add 1 tbsp of turmeric powder, and add 1 and 1/2 tbsp of ajwain or carrom seeds powder. Add 1 tbsp of mustard oil to it. It is completely optional but helps to marinate the fish properly and taste it again.
FRYING THE MARINATED FISH;
Take a pan and add 1 to 2 cups of mustard oil into it. Suppose you do not like adding a lot of mustard oil to your dish. Then you can simply mix it with some regular oil. Once your oil is heat it up then add marinated fish into the thoroughly hot oil and fry. You fish 70 to 75 percent and keep the fish a little undercook. Make sure that you do not overcook the fish otherwise, it will start breaking apart. Make sure that your oil is not cold and make the oil should be smoking hot. At once your fish darne is fried for both sides. Then transfer it to the plate and keep it aside until we prep the gravy.
MAKE THE GRAVY OR CURRY OF FISH;
All we need to do is thoroughly cook the fish and chopped veggies and prepare the paste. So start to prepare the further recipe which is making curry. Take a pan and add 2 to 3 tbsp of mustard oil or you can use the oil which you fry fish in it. Then add your 2 large chopped tomatoes, add half of the chopped coriander leaves into it. Stir it for a minute then add 2 large tbsp of prepared paste. Now start to cook the paste properly. Because every ingredient used in the paste is raw so this step is really important. If you do not cook it properly then it is made up of raw spices, mustard seeds, garlic, etc. So you need to thoroughly cook the added ingredients.
In this case, the dish would not taste good if you do not cook it completely. Then add 1 tbsp of red chili powder into it. When you see the paste is cooked. It starts to reduce the smell of the aroma of cooked coriander. Once the spices reduce the aroma then your curry is ready to add the 2 cups of water into it. Gradually add water to it to get the desired consistency. Once the water is thoroughly mixed with the curry or gravy. Add some more water to it. Add 1 tsp of salt into it and add 2 slit green chilies, and your remaining half tomatoes in the end.
Green chilies will enhance the spices and tomatoes will enhance the sourness of the dish. Add remaining chopped coriander leaves. Then add your fry fish to the curry. Make sure that you do not cook it for a long time after you fish into it. Then the flavors of the fish should get infused in the prepared gravy. Cook it on a slow flame for 5 to 8 minutes. Otherwise, the fish pieces will start breaking apart. Cooking it on a slow flame will make sure that. The flavors get blended completely with each other. After that your fish curry is ready.
SERVING;
Take a serving plate and transfer your Restaurant style fish curry to it. Garnish it with green coriander leaves. Enjoy your fish curry with rice and chapati.
