July 28, 2009
Spicy Whitefish Curry
I recently picked up a couple of fresh whitefish fillets from Whole food recently. And on Sunday afternoon after cleaning brick patio of some moss, I decided to make some spicy fish curry. Who knew there's so much to do around the house?
The fish curry was quick and satisfied us after the yard work. The fish was lightly sauteed with turmeric, chilli powder and salt. And the curry was spicy with chillis and tangy with tomatoes. We had ours with hot brown rice that afternoon and leftover the next day with hot chappatis.
Ingredients: (serves 2)
1 fillet whitefish cut in 5-6 pieces.
1 medium red onion
1 tspoon ginger paste
1/2 can steamed tomatoes or 2 medium tomatoes
1/2 tspoon kala jeera (nigella seeds)
1/2 tspoon coriander powder
1/2 tspoon cumin powder
1/2 tspoon turmeric powder
1/2 tspoon chilli powder
2 green chilles slit
4-5 curry leaves
3 tbspoons oil
Salt to taste
Marinate the fish with turmeric powder, chilli powder and salt. Heat 2 tbspoon oil and shallow fry the fish on both sides for a couple of minutes.
In a pan, heat the rest of the oil and temper it with nigella seeds, green chilles and curry leaves. Add in the ginger and let it cook for a minute, then add in the onions and saute for 2-3 minutes. Then add in the tomatoes and cook with closed lid till it all mixes well together.
Add in all the spices, 1 cup of water and let it cook for 3-4 minutes. Then add in the fish pieces, adjust salt and cook it all together for another 2-4 minutes.
Serve warm with rice.