Tangy Sipcy Fish Curry

Spicy and tangy is point kept in mind when making any fish curry

Being connected to Orrisa and Tamilnadu both I find similarities in the cooking of sea food how much everyone likes the combo of spice and tang together for fish curry. I dont know about other parts of India how they cook fish curry, Do let me know if you got idea, I'll be all grateful to know more :)

This fish curry is very simple because thats how I like to make and classify it too. Adding minimum of oil to my cooking has some where stuck to my head badly and when I see too much oil floating in any food really makes me sick of eating it. Well getting back to the recipe will talk more of this in between the recipe on why really I stress on using oil and fish curries

Ingredients:

Fish any kind - 1kg or more We always get River Water Fish

Fish Masala - 3-4tsp

Onion - 1 large or 2 medium

Tomato - 1 large or 2 medium

Ginger garlic paste - 1tsp

Tamarind pulp / Amchoor - 2tsp or more as needed

Oil- 1/4th cup

Dry spices as you would add in regular gravies according to your taste. I have used 
Chilli powder - 1tsp
Coriander powder - 1tsp heaped
Cumin powder - 1tsp (optional)
Turmeric powder - 1/4th tsp
Salt to taste

Method:
- Grind onion and tomato into fine paste keep it aside
- Clean wash fish pieces, marinate it with 2tsp of fish masala, little turmeric powder and salt for min 10-15 mins. (save the oil to use in gravy if any left)
- Shallow fry, 2 mins each side in medium heat. Make sure not to break the pieces while frying. This process is done to kill the extra raw pungent smell fish may emit into the gravy.
- In a kadai use the left over oil from frying process hardly 1 or 2tbsp oil will be left. If no?? then use fresh oil.
- Heat kadai enough and add in the onion tomato paste, ginger garlic paste, and Fish Masala 1tsp, salt and dry masalas. Saute it till raw smell of ginger garlic paste start fading away it will take 3-4 mins in medium flame. Or cook more if you desire.
- Add in 3-4 cups of water allow it to

boil. 
- As it starts boiling add in fish pieces and lower the flame close lid and allow it to cook in for minimum of 5 mins. 
- Open the lid and add in tamarind pulp / juice just as needed and stir in slowly without disturbing the fish pieces. It will be very soft and might tend to break quickly. 

In this pic you can see I have used pieces of fish also including the head part of fish which my family is very fond of. Head part consist of lots of fats and very rich in taste.

- At this point take pleasure to taste the gravy if u need more salt? spice? tanginess? Adjust everything at this point if you want the gravy more runny, you can add in more water too. 
- Boil It again for 2-3 mins in high flame adjusting the consistency and you are done!!
- Serve it with Hot steaming rice & Enjoy

Notes:
- If you want to avoid frying fish at 1st step you can add fish pieces into boiling gravy but again make sure do not stir it as fish might break. Just a shake / jerk to the kadai will be enough.
- I have added ingredients measurements according to my family taste you can plus / minus ingredients as per your choice
- Fish Masala will add a unique flavor and taste to this gravy
- Onion and tomato paste gives thickness to gravy
- Saute the onion paste with spices nicely to kill the smell if not done it might effect the flavor of gravy
- Make sure the taste of this gravy has gud amount of spice and tanginess to eat and drool with
- Boil for more time to reach the right consistency if needed or add water to make it runny if u find it too thick.
- Mostly mom makes use of Dry mango pieces into the gravy is much tangier than tamarind. Here I have used tamarind and got gud taste equally
- Salt water fish can be used for same recipe.

And should I say How nicely I polished off my plate???? 

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~~ Fish Fry ~~

My Parents Hail From Orrisa And Past 2 Years Fish Has Been Part Of Our Diet By Hook Or Crook
Mom has her own reasons to make fish part of our food. The Above Pic is the kind of fish we always use at home. Fish bigger in size and which thrives in fresh water. Gud for health and yes less stinking smell as well after cooking.
There is no week when my mom can go without fish, Sometimes im shocked and surprise when they talk about different breeds of fishes just by knowing its description. I feel my parents have done P.HD in fishology lolzzz. We use a unique masala paste to bring in a different flavor to the fish fried or gravy it is just out standing. I was never into fish thingy until I learnt how to fry it, I started enjoying frying fish pieces For my own sake of pleasure lolzz.

The Above Pic is the spl masala we use in fish cooking. I know my relatives use this paste, but dont know in particular if this paste is acknowledged in other cuisines or not may be people from Calcutta or Bengal region use I purely have no idea about it I haven't really come across anywhere, So im taking pleasure to post this new thingy over here.
I took this pic when mom had kept out from freezer to thaw it. Yes!!! We can Freeze it For our next use upto a month but I would suggest consume it within 2 weeks time incase you like to prepare in large quantity. Otherwise just little amount of grinding this paste for single use is gud enuf :)

For fish Pieces 8-10
Mustard Seeds - 2tbsp
Garlic - 5-6 big cloves
Grind these 2 ingredients to make it a fine paste by adding little water at a time, Your Secret paste is ready. My honest opinion it dont really smell gud when raw grinded, but after it is cooked with fish, The taste fly's to some other world i guess lolzz.

Ingredients:
Fish - I had 8-10 pieces aprox you can adjust the quantity of masalas acordingly
Red chilli powder - 1tsp
turmeric powder - 1/4th tsp or more
Salt acording to taste
Mustard- Garlic masala - as per need
Oil to shallow fry

Method
- Wash fish pieces and drain excess water
- Mix all the masalas with salt.
- Keep it to marinate for 15-20 mins minimum, and maximum as u wish
- The more time for marination the more flavors gets into pieces
- Take oil in flat frying pan. heat the oil hot and put in fish pieces one by one
- Shallow fry in low medium flame flip the side fry it nicely and remove it.
Serve With Any Kind of Rice/ Roti/ Pratha

Best Combination goes with Plain rice and daal :)

Crispiness of fish after frying from the sides.

Notes
- Make sure all the masalas coat well to the fish pieces
- While frying chances r that coating of marination might leave the pan oil, so to avoid this put fish in oil only when oil is hot, after 30 sec medium the flame, when the sizzle sound reduced a little, high the flame and flip to another side, leave for 30 sec and medium the flame, till the sizzle drops, finally high the flame flip both sides till u feel well done. and remove the excess oil. This way Masalas splitting wont spoil the oil in the pan :)
- You can also add some lemon juice while marinating, my mom says adding lemon wont absorb excess oil.
- When the fish is fresh and fried for 1st time it will remain crisp only for time being, If you want really crispy ones fry at 1st and let it sit in fridge for a day/night and again drizzle little bit of oil in the pan and fry it in low heat till each side gets crisp, this stays crispy for longer time and gives really gud taste, this technique does apply to all kinds of fish breed

This fish can be stored in airtight container in fridge for a week, when ever needed can be reheated in stove top tava itself with little oil this gives a very crispy fry later on, freshly fried fish cannot become crispy.
This fish when added to fish gravy makes excellent dish :) Adding here a pic of Gravy Which my mom makes excellently :)
Again same masala of mustard and garlic is used :)
 Coming Soon This Recipe Will learn from mom 1st :) Though I know how she cooks I never tried to step into her shoes :D

Sending This Entry to: Homemade Spices :Store To Bowl

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