Anjali's Food Kaleidoscope

Fish curry

Ingredients:

1.   500 grams kingfish cut into 2 inch pieces  of about 1.5 cm thickness

2.   Two medium onions

3.   1 tablespoon ginger garlic paste

4.   100 ml tomato puree ( half a tetra pack)

5.    ½ teaspoon turmeric powder

6.    1 ½ teaspoon Kashmiri red chilli powder

7.    6 tablespoon oil

8.    ½ teaspoon chat masala

9.    ½ teaspoon garam masala and two piches of fennel seed( saunf) powder

10.                A few spices like, a teaspoon of cumin seeds, a few cloves/ laung, cinnamon/ dalchini and badi elacihi/ black cardamon

11.                Salt to taste

Method:

1.  Take half of the turmeric and red chilly powder and the chat masala from the above and marinate the fish pieces in them and keep aside for atleast fifteen minutes.

2.   Prepare the curry in the mean time.

3.   Blend the onions with two tablespoon of water and try not to make too smooth a paste.

4.   Warm  four tablespoons oil on medium flame and add the spices.

5.   The moment they change colour add the onions and stir fry till they turn brown.

6.   Add the ginger garlic paste and stir fry for two minutes followed by the tomato puree.

7.   Stir fry for another two minutes.

8.   Add the remaining red chilly powder and the turmeric and as soon as the mixture leaves oil on the sides, add half a cup of water.

9.   Turn the gas off….lets get on with the fish pieces.

10.                Take two tablespoons of oil in a nonstick pan and on medium flame place the fish pieces on the pan and let them get a little gently fried on both the sides. Keep them for just two minutes each on both the sides.

11.                Back to masala pan, let the water come to a boil and on medium flame add the fish pieces and let them cook covered for just about 5-7 minutes.

12.                Sprinkle two piches of fennel seed powder.

13.                 Serve with hot steaming rice.