Fish Curry

40 min

Prep (min)

4 Katoris

🌿

Non-Vegetarian

Nutrient Information — per 1 serving

109 Kcal

Energy (kcal)

9.2g

Protein

4.8g

Carbohydrate

5.6g

Total Fats

Amount per diet plan: 3/4 Katori at one time

Ingredients

5 Fish Pieces (1/2 Palm Sized Pieces)

2 Medium Tomatoes, Finely Chopped

1 Large Onion, Finely Chopped

3 Small Cloves Garlic, Crushed

2 cm Ginger, Crushed

4 Tsp Mustard Oil

2 Cups Water

2 Sprigs Coriander Leaves, Finely Chopped for Garnish

1/2 Tsp Mustard Seeds

1/4 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1/2 Tsp Fenugreek Seeds

Use Minimal Amount of Salt

Method of Preparation

Thoroughly clean and wash fish pieces. Marinate fish with a pinch of salt and turmeric powder.

Peel and wash onion, ginger and garlic and grind them into a paste.

Wash and chop tomatoes and coriander leaves.

Heat 2 tsp of oil in a pan/karahi now add mustard seeds and let them splutter. Add fenugreek seeds and stir.

Add onion-garlic paste and sauté for a few minutes on low flame until golden brown and the raw smell disappears. Add turmeric and coriander powder and mix well.

Add chopped tomatoes and cook until the oil separates from the mixture. Add water, cover the lid, and let it simmer for 5 minutes before turning off the flame.

Simultaneously, heat a shallow pan and add 2 tsp of oil. Place the marinated fish pieces on it. Cook evenly on both sides.

Pour the gravy over the fish pieces in the pan and cook on low flame for another 8-10 minutes.

Serve hot, garnished with coriander leaves.