Fish Curry
Fish Curry is a popular, nutrient-dense dish with origins in coastal regions around the world, particularly in India. It consists of firm, white fish simmered in a spiced, aromatic gravy, often featuring a base of onions, tomatoes, ginger, and garlic.
In Nepal it is especially popular in the Terai and eastern regions of Nepal.
> 60min
Normal
Mildly Spicy
Ingredients
For how many people?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Ingredient 15
Ingredient 16
Directions
Cut the fish into small pieces.
Chop the onions, the tomatoes and the coriander leaves.
Cut finely the garlic cloves.
In a bowl, marinate the fish with the ginger paste, the garlic paste, the salt, the black pepper, the cumin powder, the red chilly powder, the garam masala. Mix well. Let marinate for 30min.
Heat a pan with the mustard oil and fry the fenugreek seeds.
When the fenugreeks seeds turn brownish, add the onions and the garlic.
When onions turns golden color, add the tomatoes and the turmeric powder. Mix well.
Add the content of the bowl (fish and all spices). Mix well and cook on a gentle heat.
After 2 minutes, add the water and let it simmer until the volume of water is reduced by half.
When the curry is ready, sprinkle it with a few coriander leaves.
Ready! Serve with chiura (beaten rice), rice, dhikri, lentils, pickles (achar), salads and/or vegetables. Have a hot or cold drink or a local alcohol. Enjoy!
Other similar meals
Can be consumed with…
