Fish Curry
A simple yet delicious way to make fish curry at home.
Ingredients
Swai/Basa/Walleye Fish (2 lbs. bag)
Yogurt 2-4 tbsp.
Tomatoes 2 (Roma)
Onion 1 small Red
Green Thai peppers/Green chili peppers 4 small (optional)
*Methi (Dried Fenugreek leaves) 1 tbsp.
Mint (Fresh leaves preferably) 1/2 a bunch (optional)
Cilantro 1/2 a bunch
Ginger&Garlic paste (National/Ahmed brand) 2 tbsp. each
Oil 4-6 tbsp. (Olive Oil)
*For Methi (Fenugreek Leaves, I generally use Kasoori Methi)
Spices (All Preferably National brand):
Salt 1 tsp.
Chili Powder or Paprika 1 tsp. (1/2 or less tsp. if you cannot eat medium hot)
Turmeric Powder 1/4th tsp.
Cumin Powder 1/2 tsp. (optional)
Steps
Prep. Let frozen fish sit in water for 15 minutes or so Cut it in small pieces If fresh fish, clean and cut so there are no bones left Cut tomatoes in small cubes Slice onion in thin slices Take off the top of the pepper, no need to cut it If making own Beat onion with fork or spoon and keep on side. Method: Take a deep pot, add Olive oil in it Heat it on medium heat until oil starts sizzling Add onion and keep cooking until it starts turning medium brown Add Garlic paste, quick stir and cover otherwise it will start popping In a couple of minutes, remove cover Add tomatoes and keep cooking until they get slightly mushy Add yogurt, ginger, spices, methi, mint, cilantro & fish Mix everything, lower the heat, add green chillies & cover. Let it cook for 20-30 minutes, removing cover & stirring "gently" occasionally. Once the fish is white and tender, it's ready Put the lid back on and leave it covered for 2 minutes before serving It tastes awesome with white rice!!! Enjoy...