It is only recently that I have noticed that I didn't post any simple fish curry recipe in my blog all these years. It might be because I make fish fresh and hot and serve rightaway without any time left for clicking pictures. This recipe was dumped into drafts since 2 months; one of the first pictures I clicked with my new camera. I was not about to post this as I was not so happy with the pictures. But still I couldn't ressist as I loved the simple flavors of the dish and so wanted to share. I shall update a better picture soon. InshaAllah! :)
(Courtesy: Silwena Rowe)
Kashmiri Chilli Powder 2 tsp
Coriander powder 2 tsp
Turmeric powder 1 tsp
Coconut oil 5 tbsp
Vegetable oil 4 tbsp
Mustard seeds 2 tsp
Fenugreek seeds(uluva) 1/2 tsp
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Shallots, finely chopped- 12
2. Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Once their mustard stops spluttering , add ginger-garlic paste and stir on low heat for 3 to 4 minutes.
3.Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.
5. Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.
6. Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens.
Serve with rice, rotis, pathiris, dosas etc.