Happy Cooking: Cream Curry Fish & Rice….Indian Masala

This one is different and for special evening. The selection of the fish has to be restricted to firm flesh fish with possible single comb. The fish monger is requested to remove the skin. Marination will enhance the flavor of the end product. This is best served with steaming hot boiled rice. Raw Onion seasoned salad as an accompaniment is suggested.

· *Those relishing a more ‘hot’ Curry may likewise increase the Red Chili & sprinkle ½ tsp of any branded GARAM MASALA POWDER.

For TWO servings you will require:

1. Fish as suggested, cut medium size washed…………300 gm –Marinate for 02 hours

2. Onion sliced drowned in ½ cup cold milk………………100 gm - Deep fried to Golden brown, kept to cool.

3. Tomato medium sized, diced fine…………………………..01

4. Fresh green Chili……………………………………………………..02

5. Fresh green Coriander leaves………………………………….01 Tps

6. Fresh Curry leaves……………………………………………………06 to 08

7. Ginger & Garlic paste……………………………………………….02 Tps

8. Juice of Fresh lime/lemon…………………………………………01 pc

9. Cinnamon………………………………………………………………….01”

10. Green Cardamom, Cloves………………………………………....02 each

11. Jeera, Turmeric, dry Coriander & Red Chili powder….01 tps each.*

12. Salt to taste.

13. Cooking Oil…………………………………………………………………75 ml for curry. Enough to deep fry fish.

Thick Curd.........................................................................................03 Tsp

14. Water.

Method

A. In a dish, put in 03 tsp thick curd+ a little salt+1/2 of the Ginger & Garlic paste+ Turmeric & Red Chili powder+ ½ Lime juice. Mix thoroughly and fold in the fish. Keep aside for 01 to 02 hours.

B. Put in blender: All of fried Onion, Green Chili, green Coriander, Green Cardamom & the milk. Blend till you achieve a smooth fluid paste.

REMOVE FISH FROM MARINATION & DEEP FRY ENOUGH TO SEAL JUICES .

C. -1. In a wok or kadai pour in 75 ml of Oil used for frying the Onion slices.

-2. As the oil heats on low flame, put in Jeera and Cloves. Stir for a minute and put in the remainder of Ginger & Garlic and fry for a minute and half.

-3.Put in the Onion blends and stir fry on medium flame till the blend mix starts to brown.

-4. Put in all of the dry Masala and stir fry continuously so as not to allow the mixture to burn and stick at the bottom of the wok.

-5. Pour in a little water to assist in blending the dry Masala. Stir, and as the water evaporates put in the Tomato and stir fry, till the tomato cooks. Add Curry leaves and fry. As you notice the oil separating, put in the fried fish along with marinate masala and gently stir fry. Keep adding spoonful of water to keep the fish moist and help in cooking. Stir fry till all in the wok turns golden brown.

-6. Adjust salt.

-7. Now add water to drown the fish and let the wok come to a boil. Reduce the flame to low, cook till required consistency of the curry is reached. Flavor the dish with the remainder of lime juice.

Remove to Deep dish, garnish with fresh Coriander and serve with steaming hot boiled rice.