Punjabi Fish Curry

By Spice Eats · 50 min

Ingredients

Instructions

1. Wash and pat dry the fish pieces. Mix them with the marinade ingredients: turmeric ½ tsp, red chilli powder 1 tsp, coriander powder 2 tsp, cumin powder ½ tsp, salt 1 tsp, ginger garlic paste 2 tsp, crushed green chillies 2 tsp (about 3-4 chillies), lemon juice 2 tsp and 1 tbsp refined oil. Set aside for 30 minutes.
2. Slice 2 medium white onions and 2 medium red tomatoes. Heat 1.5 tbsp refined oil in a pan, add the onions and fry on medium heat for 3-4 minutes until they start to brown. Add the tomatoes, stir and fry on medium heat for 2-3 minutes until soft.
3. Let the onion-tomato mixture cool, then blend it once. Add about 150 ml water and blend to a gravy-like paste.
4. Heat 4 tbsp refined oil in a pan and place the marinated fish pieces side by side. Fry on medium heat for 3 minutes per side until lightly browned.
5. Add the onion-tomato paste and stir gently. Cook on low heat for 4-5 minutes until the oil separates.
6. Add 200 ml water, ½ tsp garam masala powder and ¼ tsp salt (or to taste) and stir gently. Cover and cook on low heat for 10 minutes until the oil separates.
7. Remove the lid. Add ½ tsp chaat masala powder and 1 tbsp kasuri methi (dried fenugreek leaves), roasted and powdered. Mix and simmer for about 2 minutes.
8. Serve with rice or roti.

Summarized from Spice Eats's video. Watch it for the details.

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