Fish Curry
(from ShashiCheffing’s recipe box)
Spicy! I have altered this recipe to fit our tastes. Remove the starred items for the original recipe.
Source: Halekote
Prep time: 25 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Entree
Ingredients
- 1 large onion, quarter inch slices
- 1/4 t mustard seeds
- 1/4 t fenugreek seeds (methi)
- 2 T red chili powder
- 1/2 t turmeric powder
- 1 inch ginger, chopped*
- 2 garlic cloves, chopped*
- 3 limes
- Salt to taste, appr. 1 T
- 1 t vegetable oil
- 1 1/2 lbs. catfish, or other fish that can tolerate cooking time, cut into 3 inch pieces.
Directions
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Dry roast mustard seeds and fenugreek seeds (no oil) over med-lo heat for 3-5 minutes. Seeds will become fragrant. Careful not to burn. Grind to a powder.
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In large saute pan over med-hi heat, add oil. After hot, add onion and roast until cooked. The onions will be soft and slightly charred.
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Masala: Place ground mustard and fenugreek along with 3/4 of the roasted onion to blender, reserving the remaining onion.
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owly add the garlic, ginger, chili powder, turmeric and juice of 1.5 limes to blender.
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Blend until smooth, adding water as needed. This may take several minutes.
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Add salt to taste. You will have to taste the sauce and determine if more lime juice or salt is necessary.
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Place blended masala into sauté pan with remaining onions. Bring to a boil, reduce heat and simmer for 5 minutes.
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Add fish to masala in single layer and simmer for 5 min. Turn fish pieces over, simmer until fish is cooked thru, about 5 min.
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Serve over rice with lime quarters.