CREAMY NORTH INDIAN FISH CURRY
This recipe is a slightly modified version of Anjum Anand's Creamy Tomato Fish Curry. Posting in order to review.
Provided by deeptishenoy
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a nonstick saucepan. Add mustard seeds. When mustard seeds start to splatter, add onion and whole green chilies. Cook on a low flame until onions are golden brown.
- Blend ginger and garlic with tomato paste and around 1/2 cup water until smooth.
- Add to the pan with the spices and salt and cook on medium-high until oil starts to appear on the surface. Lower heat as necessary as the mixture reduces. Taste mixture and add seasoning as necessary.
- Add some water, vinegar and coconut cream, and boil until creamy (3-4 minutes). Taste and adjust seasoning if necessary.
- Add fish. Cook for 5-6 minutes, turning as necessary.
- Serve hot with rice or naan.
Nutrition Facts : Calories 378.9, Fat 25.2, SaturatedFat 6, Cholesterol 37.5, Sodium 211.1, Carbohydrate 23.2, Fiber 2.3, Sugar 15.4, Protein 18.1
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