The World's Healthiest Foods

Recipe from a Reader
Fish Curry

From Nirmala:



Marinate the fish: Wash and clean fish and set aside in a shallow dish. Take half the lime juice in a bowl and mix with half the quantity of chili powder and turmeric powder a teaspoon of ginger garlic paste and a little salt. Rub this paste into the fish and leave aside while you prepare the gravy. Preparing the gravy: Heat 1 tablespoon of oil (reserve the remaining to add while cooking) in a kadai/wok or heavy bottomed wide cooking pot and add the cloves, bay leaf and cinnamon sticks, then add the ground onion and fry on medium heat till the onion turns colour to a pale pinkish-brown and the raw smell disappears, you may need to add a little oil now and then to keep the onion from sticking to the pan, when the oil separates from the onion add the coriander powder, chili powder, turmeric powder, jeera powder, green chillies and salt to taste, sprinkle a little water and cook the masala adding a little oil in drops to keep it from sticking or burning, add the ginger and garlic paste and add the remaining oil and a little more water (¼ cup) and cook the masala then add the chopped coriander, add the ground tomato paste and cook a little more till the gravy begins to boil, add water, adjust salt and cook on low heat covered for 5 minutes. When the gravy has begun to boil again, add the fish slices carefully so they don't break when cooking. Cook covered on medium heat for 5 minutes, check it's consistency and if needed let it simmer uncovered a little longer to thicken. Switch off heat and add the remaining lime juice. To serve: Using a slotted ladle transfer the fish slices carefully to a wide serving dish, pour the gravy on top and garnish with the finely chopped green coriander leaves. Serve with plain rice or with chappatis. Tastes great with bread too. Serves 4 to 6.