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Title: Fish Curry
Categories: Fish, Indian
Yield: 4 Servings

3 Fish steaks; up to 4
1/2 ts Turmeric powder
4 tb Pure mustard oil or
- vegetable oil
3/4 c Red onions; finely chopped
2 cl Garlic; minced
2 lg Roma tomatoes (1 c);
- finely chopped
2 tb Fresh ginger; grated
1 1/2 ts Coriander powder
1 1/2 ts Red chilli powder;
- or to taste
1/2 ts Turmeric powder
1/2 ts Dry mango powder -OR-
Lemon juice; to taste
1 ts Kasuri methi (dry fenugreek
- leaves)
1/4 c Water; depending on desired
- consistency
Salt; to taste
Fresh cilantro; chopped,
- for garnish

Rub the fish steaks with 1/2 ts turmeric powder and refrigerate for
about 2 hours.

When ready to make the curry, take out the fish from the fridge and
let sit at room temperature.

In a heavy bottomed pan, add the oil and heat on high up till you see
ripples on the surface. If using mustard oil, you will need to heat it
until its smoking to do away the raw smell. Reduce heat to medium.
Add the finely chopped onion and cook them until golden brown. About
6 to 8 minutes. Next, add minced garlic and cook for 1 to 2 minutes
until you start smelling the aroma.

Reduce the heat to low and add the tomatoes and grated ginger along
with chilli, coriander, and turmeric powder. Cook this masala on low
heat until the oil starts separating from the mix along the sides of
the pan. About 10 to 12 minutes. Cook thoroughly to reduce water.
This slow cooking is very important to develop flavors and color of
the paste, please do not rush. Allow the masala to reduce until it
acquires beautiful reddish to brown color.

Add the marinated fish steaks next to the along with kasuri methi &
dry mango powder. Also add salt to taste. Stir around gently so that
the fish steaks are coated in the masala. Cover the pan and let the
fish cook on low for 5 to 8 minutes. This cooking time will depend on
the variety, cut and thickness of steaks. Adjust accordingly. When
the fish is just about done, add the water and let simmer for another
2 to 3 minutes

Once the fish is cooked through, let the curry sit covered for at
least 30 to 40 minutes, undisturbed.

Garnish with chopped cilantro and serve with steamed basmati rice.
(You can warm the curry before serving.)

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/fish-curry.txt>

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