FISH CURRY

Fish is a high protein and low fat food. Oily fish is high in omega- 3  fatty acids or "good" fats and low in "bad" fats.

This is my version of fish curry. In this recipe i have shallow fried the fish and added it in a thick sauce of fried onion- garlic -tomato-cumin paste and coconut milk.

INGREDIENTS

FOR MARINATION

Seer fish                 225gm
Turmeric                1 tsp
Garlic                      5-6
Ginger                     2 inch
Vinegar/lemon       2 tsp
Salt to taste

FOR WET GRIND

Onion medium             1
Tomato big                    2
Garlic                             4-5
Cumin seeds                 1 tsp
Fenugreek seeds          1/4 tsp

OTHER INGREDIENTS

Fresh coconut milk               3/4  tea cup
Chilli powder                          1-2 tsp
Olive oil for shallow fry        1/4 tea cup
Sesame oil/gingly oil              1 tbsp

METHOD

Marinate the seer fish with ginger-garlic paste, salt, vinegar/lemon juice and turmeric for 1- 2 hour or overnight.

Heat 2 tsp sesame oil/ gingly oil in a frying pan. Add the cumin seeds and fenugreek seeds, when cumin puffs up add the onions and saute till onions turn golden colour. Add tomatoes and garlic and saute on low heat till the tomatoes become mushy. Turn off the fire. Let it cool down. Blend the ingredients into a nice paste.

Take 1 tea cup fresh coconut add 1/4 tea cup water. Blend nicely in a blender. In a muslin cloth or stainer squeeze out the coconut milk. Keep it aside. 

  

Heat olive oil in a frying pan. Add the fish and on low to medium heat cook the fish on  both sides. I have covered and cooked the fish on both sides for 3-4 minutes. Turn off  the heat.

 

In a frying pan add 1 tsp sesame oil. Add the onion tomato paste, chilli powder and  cook on low heat for 4-5 minutes or until sauce is semi thick. Add the coconut milk ( 1  tea cup) and salt. Stir nicely. If the sauce/gravy is very thick add 1/2 tea cup water.  Check for salt. Add the cooked fish pieces and cook on low heat for 3-4 minutes. Turn  off the heat.

Serve hot with steamed rice/bread.

SPICY FISH FRY

In Tamilnadu seer fish is called 'Vanjaram' and in Kerala it is called 'Neymeen'. In some places it is also known as' king mackerels'. They are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.

Seer fish has an average-calorie. low-carb, and high-protein content. It helps in tissue repair, provides energy and improves immunity. It has low density of sodium.

It is normally available in slices or fillets. Mainly used to make fish fry and fish curry. Seer fish fry does not have bones only one central bone which makes it easy for kids to eat. Kids love the taste and texture.

I am giving the recipe of Seer fish which is very simple dish and once the marination is done can be kept in refrigerator and used for later use also. Slices of seer fish is nicely coated with Indian spices, garlic and shallow fried.

INGREDIENTS

Seer fish pieces               300-350 gm
Garlic paste                      1 tbsp
Vinegar                              1 tbsp
Lemon juice                      1 tsp

Cumin powder                 1 tsp
Turmeric.                          1 1/2 tsp
Chilli powder                    2-3 tsp
Coriander powder           2 tsp
Refined oil for shallow frying
Salt to taste

METHOD

Clean the fish with vinegar or lemon and salt twice ,that helps to remove any smell from the fish and pat dry  with a kitchen towel.

In a plate mix garlic paste,turmeric powder, vinegar, coriander powder, roasted cumin powder, lemon juice, salt and chilli powder.

Rub the above ingredients to the fish and marinate the fish for 3-4 hours. Keep in refrigerator for marination.

Heat oil in a pan for shallow frying. When the oil becomes hot add the fish pieces and cook on low heat gently flipping it and cook it on both sides till golden brown.

Serve hot with steamed rice.

FISH CURRY

Fish is a high protein and low fat food. Oily fish is high in omega- 3  fatty acids or "good" fats and low in "bad" fats.

This is my version of fish curry. In this recipe i have shallow fried the fish and added it in a thick sauce of fried onion- garlic -tomato-cumin paste and coconut milk.

INGREDIENTS

FOR MARINATION

Seer fish                 225gm
Turmeric                1 tsp
Garlic                      5-6
Ginger                     2 inch
Vinegar/lemon       2 tsp
Salt to taste

FOR WET GRIND

Onion medium             1
Tomato big                    2
Garlic                             4-5
Cumin seeds                 1 tsp
Fenugreek seeds          1/4 tsp

OTHER INGREDIENTS

Fresh coconut milk               3/4  tea cup
Chilli powder                          1-2 tsp
Olive oil for shallow fry        1/4 tea cup
Sesame oil/gingly oil              1 tbsp

METHOD

Marinate the seer fish with ginger-garlic paste, salt, vinegar/lemon juice and turmeric for 1- 2 hour or overnight.

Heat 2 tsp sesame oil/ gingly oil in a frying pan. Add the cumin seeds and fenugreek seeds, when cumin puffs up add the onions and saute till onions turn golden colour. Add tomatoes and garlic and saute on low heat till the tomatoes become mushy. Turn off the fire. Let it cool down. Blend the ingredients into a nice paste.

Take 1 tea cup fresh coconut add 1/4 tea cup water. Blend nicely in a blender. In a muslin cloth or stainer squeeze out the coconut milk. Keep it aside.

Heat olive oil in a frying pan. Add the fish and on low to medium heat cook the fish on both sides. I have covered and cooked the fish on both sides for 3-4 minutes. Turn off the heat.

 In a  frying pan add 1 tsp sesame oil. Add the onion tomato paste, chilli powder and cook on low heat for 4-5 minutes or until sauce is semi thick. Add the coconut milk ( 1 tea cup) and salt. Stir nicely. If the sauce/gravy is very thick add 1/2 tea cup water. Check for salt. Add the cooked fish pieces and cook on low heat for 3-4 minutes. Turn off the heat.

 Serve hot with steamed rice/bread.

Note: pepper can be used instead of chilli powder.