Fish Curry

Continuing my "Fishy trials", when we went to the US in May 2010, we tasted Tilapia there – that was closer to Koramenu back home. But the problem was, I do not get Tilapia here. On my weekly trips to the Indian store, I was looking at the frozen fish section and found Frozen Tilapia fillets. Me and P were super excited.

We immediately bought a pack (of 3 fillets) and took it home. The next Sunday, I made this Fish Curry. It came out pretty well.

Ingredients:
300 gms Fish - cut into chunks
1 Onion - Sliced finely
2 Green Chillies - slit in the middle
2 tsp Ginger Garlic Paste
3 tbsp Chopped Tomato
1 tsp Chilli Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 tsp Turmeric Powder
2 tsp Cumin Seeds
2 tbsp Oil
1/2 cup water
Salt to taste
Chopped Coriander Leaves to garnish

Method

1. Heat Oil in a pan. When hot, add the Cumin Seeds and let them crackle.
2. Add the Green Chillies and fry for 2 minutes.
3. Add the Onion and and fry till they turn golden brown.
4. Add the Curry Leaves and fry for 2 minutes
5. Add Ginger Garlic Paste and fry till the raw smell goes.
6. Add the Tomatoes and let cook till the oil separates
7. Add the Chilli Powder, Coriander Powder, Cumin Powder, Turmeric and Salt and mix well.
8. Add the Fish, mix well and cover and cook till done.
9. Garnish with Coriander Leaves.
10. Serve hot with rice.

Now I am waiting for my mom to come and make her Fish Pulusu with Tilapia. This fish is quiet chunky. So we use the River Cobbler for the fry.

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Fish Fry

We used to have fish quiet regularly in India. I never had it in the UK as the most common fish (Haddock and Cod) are not suitable for Indian cooking. They break very easily and the worst – they have the "fishy" smell which I hate.

After staying in UK for almost 4 years (this was more than a year back), me and P thought its high time we start trying out different kinds of fish to see which tastes good. We were browsing through the ASDA fish counter and saw this Vietnamese River Cobbler fillets. We picked it up as it was the cheapest fish on the counter – It was about 7 Pounds per KG. We thought if we were trying, we might as well start with the cheapest.

We bought 3 fillets (approx 500gms) and made fish fry. To our delight, the fish didn't break, it didn't smell and it tasted like Koramenu (Murrell) – the fish I love in India.

From then, I followed the same recipe to make fish fry once in atleast 10 days. Until my mother came... She tweaked the recipe and made it from good to awesome. We follow that recipe till date and it never fails us. Its almost like comfort food for the three of us.

While V has the fry on its own, me and P have it with either a soup or Jeera Rice.

Ingredients:
500 gm - Fish - cut into chunks (firm white fish) - I used Vietnamese River Cobbler
1/2 Small Onion
3 tsp Chopped Tomatoes
1 tsp Chilli Powder
1 tsp Coriander Powder
3/4 tsp Cumin Powder
1/2 tsp Turmeric Powder
2 tsp Ginger Garlic Paste
2 tbsp Lime / Lemon Juice
a hand full of chopped coriander leaves (optional - I didn't use it this time)
Salt to taste
Oil to shallow fry

Method

1. Make a fine paste of the Onion, Tomato, Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder, Ginger Garlic Paste, Lime Juice and Coriander Leaves.
2. Marinate fish in the paste for atleast 20 mins.
3. Take a flat non stick frying pan and add 2 tbsp oil.
4. Once the oil is hot, add the fish pieces one by one and fry them on both sides till they are done.
5. If you have more fish left, proceed in the same way. You might need to add a little more oil to fry.

Note: If you are on a diet, have it with some salad.

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