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Basic Fish Curry |
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Serves: 4 (Macchi Kari)Category: Fish Curries Makes 4 to 6 servings This is like many other Indian curries, except that it is made with fish and the fish cooks really fast, so cook the curry ingredients well before adding the fish pieces. For best results, use thick fish steaks or fillets or any firm fish and cut them into 1- to 2-inch pieces. While the curry is being made, mash one of the fish pieces into the sauce to give it more body. 1/2 cup Fried Onion Paste (1/2 recipe) 1 1/2 to 2 pounds any firm fish fillets, such as sea bass, halibut, cod, or swordfish, about 3/4-inch thick, cut into 2-inch pieces 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne pepper, or to taste 1 tablespoon ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground paprika 1/2 cup nonfat plain yogurt, whisked until smooth 2 large tomatoes, finely chopped 1/2 teaspoon salt, or to taste 1 cup water 1/4 cup finely chopped fresh cilantro, including soft stems 1/4 teaspoon Garam Masala Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Prepare the onion paste. Place the fish in a bowl and coat well with the turmeric and cayenne pepper. Cover with plastic wrap and marinate at least 1 and up to 24 hours in the refrigerator. 2. Prepare the fried onion paste. Put the paste in a large nonstick wok or saucepan over medium-high heat, add the coriander, cumin, and paprika, and stir about 1 minute. Add the yogurt, a little at a time stirring constantly, to prevent it from curdling, and cook until it is well incorporated into the sauce, about 3 minutes. 3. Add the tomatoes and cook until they start to soften, about 2 minutes. Add the fish pieces and salt and cook, stirring, until the fish is firm, about 5 minutes. 4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the fish pieces are just flaky and opaque inside and the sauce is thick, about 5 minutes. Transfer to a serving dish, mix in the cilantro and garam masala, and serve. VARIATION: To increase the quantity of the dish, boil, peel and coarsely smash 2 small potatoes and add along with the fish pieces. Or mix in 1 cup of thawed frozen peas when you add From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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