Hot Fish Curry

Ingredients

Rohu  cut into small pieces 500 gm
Mustard seeds (sarso) 1 tea spoon
Poppy seeds (khuskhus) 1 tea spoon
Cumin seeds (jeera) 1 tea spoon
Kashmiri red chillies (kashmiri lal mirch) 4-5Pieces
Garlic cloves (lahsan ke dane) 6-7  Pieces
Turmeric powder (haldi) ½ tea spoon
Onion seeds (kalonji) 1/4 tsp
Tomatoes (tamater) 2 big
Green chillies (hari mirch) chopped 2 table spoon
Curry leaves (curry patta) 5-6 pieces
Coriander leaves chopped (hara dhaniya) 2-3 tea spoon
Salt  (namak) To Taste
Mustard oil (sarson ka tel) 4-5 table spoon

Method

  • 1. Clean and wash fish pieces well.
  • 2. Apply little turmeric and salt to the fish and keep aside.
  • 3. Make a paste of mustard seeds, poppy seeds, cumin seeds, Kashmiri red chilli, garlic, tomato, and turmeric together.
  • 4. Heat oil in a vessel and fry the fish pieces lightly and keep aside.
  • 5. In the same oil add onion seeds and curry leaves.
  • 6. When the onion seeds splutter, spices paste and cook it for sometimes.
  • 7. Once the oil gets separated add 2 cups of water for the gravy and stir well.
  • 8. Adjust salt and simmer till the gravy becomes thick. Add fish and cook it for sometimes.

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