BENGALI YOGURT FISH CURRY

Ingrediants:

Fish – 500 gms cubed (Any white fleshed fish)

Onion-2 chopped finely
Tomato -3 pureed
Curd-3 tblspn
Chilli powder-1 tsp
Coriander powder / Malli podi-2 tsp
Green chilli-1 slitted
Ginger Garlic Paste-1 tblspn
Salt to taste
Oil-4 tblspn
Coriander leaves-for garnishing

Method:

Heat oil in a kadai, Add in onions and cook till golden brown.
Add in ginger garlic paste and cook for 1 min.
Add in chilli and coriander powder and mix well.
Throw in the green chilli and tomato puree and cook till oil separates.
Pour in curd and mix well. Pour in a cup of water and bring that to boil.
Add in the fish pieces and simmer for 5 min.
Garnish with coriander leaves and serve hot with rice.
 ANDHRA SPICY FISH CURRY RECIPE
Preparation Time : 10 mins
Cooking Time : 30 to 35 mins
Serves : 4 to 6

Ingredients:

Fish – 300 grams

Oil – 1/2 cup
Mustard Seeds / Kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Curry leaves a handful
Tomatoes – 1 large chopped finely
Coriander Powder / Malli Podi – 2 tblspn
Kashmiri Chilli Powder – 3 tblspn
Turmeric Powder / Manjal Podi – 1 tsp
Tamarind – 1 small lemon size
Water – 2 cups
Salt to taste

Method:

Take tamarind in a bowl, add in 1 cup of water. Let it sit for 10 mins. Squeeze and strain it, add
more water to extract more tamarind juice.

Heat oil in a kadai. Add in mustard, cumin, fenugreek, asafoetida and curry leaves. Saute this for a
min.

Add in tomatoes and salt. Cook till it turns mushy.

Add in the spice powders and mix well. Saute this for a min.

Add in fish and toss well in the masala.

Add in water and tamarind and curry leaves. Mix well. Bring it to boil.

Cover and simmer for 15 mins till the curry is thick.

Turn off the heat and let the gravy sit covered for 2 hours.
 CHENNAI FISH CURRY

For Marinating:
Fish – 500 grams
Chilli Powder – 2 tsp
Turmeric Powder / Manjal Podi – 1 tsp
Salt – 1 tsp
For Masala:
Oil – 1/4 cup
Mustard Seeds / Kaduku – 1 tsp
Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
Dry Red Chilli – 2
Curry leaves a small handful
Onion – 2 large chopped finely
Tomato – 3 large chopped finely
Green Chilli – 2
Chilli Powder – 1 tblspn
Kashmiri Chilli Powder – 3 tblspn
Coriander Powder / Malli Podi – 2 tblspn
Turmeric Powder / Manjal Podi – 2 tsp
Tamarind – 1 small gooseberry size or 2 tblspn
Salt to taste
Curry leaves – 2 sprigs
Coriander leaves a small handful finely chopped
Water as needed

Method:

Take fish and the marinating spices and mix well. Set aside.

Soak tamarind in some water, squeeze them well and strain it and set aside.

Heat a earthernware pot, add in oil and crakle in mustard, fenugreek, dry chilli and curry leaves.,

Add in onions and green chillies. Add in salt and mix well. Cook till it gets lightly translucent.

Add in tomatoes and cook till it gets mushy, add in the spice powders along with a splash of water
and mix well. Cook till oil separates.

Now add in tamarind water and salt, add more water as needed. Bring it to a boil.

Now add in fish and mix well. Bring it to a boil again and simmer for 10 to 15 mins.

Now add in fresh curry leaves and coriander leaves.

Mix well and serve over rice.