Best Indian Fish Curry Recipe at Christy Haberman blog

Best Indian Fish Curry Recipe. Add fish and turn to coat. Add the garlic and ginger, and cook, stirring gently for 1 minute. Mix together the salt and turmeric, then rub the mixture all over the fish and set aside. Followed by cilantro or parsley. Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Add the coriander seeds and toast until lightly brown and fragrant, about 2 minutes. Cover and refrigerate for 30 minutes. Season with salt and pepper. Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant. Some oil will start to rise to the surface. In a small skillet, heat 1 teaspoon ghee over medium. While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; When the oil turns slightly hot, add curry leaves and green chilies. Pulse until mixture forms a paste.

Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. In a small skillet, heat 1 teaspoon ghee over medium. Add the coriander seeds and toast until lightly brown and fragrant, about 2 minutes. Add fish and turn to coat. When the oil turns slightly hot, add curry leaves and green chilies. Add the garlic and ginger, and cook, stirring gently for 1 minute. Mix together the salt and turmeric, then rub the mixture all over the fish and set aside. Pulse until mixture forms a paste. Followed by cilantro or parsley.

salmon curry kerala style

Best Indian Fish Curry Recipe Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. When the oil turns slightly hot, add curry leaves and green chilies. Mix 2 tablespoons oil, mustard, black pepper, and 1/2 teaspoon salt together in a shallow glass bowl. Followed by cilantro or parsley. Some oil will start to rise to the surface. Season with salt and pepper. While the fish is marinating, combine onion, garlic, ginger, and cashews in a blender or food processor; Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Add fish and turn to coat. Bring the pan to a gentle simmer. Add the curry powder, turmeric and curry leaves, and cook, stirring for a further minute until the mixture is fragrant. In a small skillet, heat 1 teaspoon ghee over medium. Pulse until mixture forms a paste. Mix together the salt and turmeric, then rub the mixture all over the fish and set aside. Cover and refrigerate for 30 minutes. Add the coriander seeds and toast until lightly brown and fragrant, about 2 minutes.