Take time and immerse yourself into this delicious Fish Curry Nepalese style. Its a dish you will want to share with your friends and family that besides tasty its tasty and full of flavor. This recipe is easy to follow, I've added all the steps so you wont miss it. Enjoy!
After preparing ingredients Cooking time 35 to 40 Minutes
800 grams of fresh Nile Perch fish but you can use your preferable fish
1 big sized of Onion finely chopped
2 medium sized of ripe Tomatoes finely chopped
6 Cloves of Garlic randomly chopped
1 and half tsp of Cumin seeds
1 and half inch of Ginger randomly chopped
3 tbsp of Spring Coriander
1 and half tsp of Coriander seeds
2 tbsp of yellow Mustard seeds
2 Green Chillies chopped, use as much as you can handle
1 and half tsp of Turmeric powder
1 tsp of Red Chilli powder, use on your taste but don't let it over powers your curry
1 tsp of fish Masala, totaly optional
1 tsp of Whole Black Pepper
1 tsp of Lemon juice
A few pinches of Garam Masala
Salt on your taste
100ml of cooking Oil to fry the Fish and cook the Curry
And enough Water to use for the curry sauce
Remember if you can't find a couple of spices above you can still be making an amazing curry so don't give up.
How to make
After prepared all the ingredients above:
Make the paste of Garlic, the Ginger, the Green chillies, the Coriander seeds, the Mustard seeds, the Cumin seeds, the Whole black pepper and a half tsp of the turmeric powder, the rest for later and water around 6 to 8 tbsp into blender and blend it until it becomes like a soft, smooth and fine paste then set aside. (Note : A little bit of mustard seeds and green chilli keep it for later to use or use extra).
Next marinate the fish with the lemon juice, 2 tbsp of the curry paste the one we just made, ½ tsp of turmeric powder, ½ tsp of chilli powder, add on your taste, ½ tsp of fish masala optional, a few pinches of salt both side and 2 tsp of the cooking oil to keep it moist. Then with clean hands marinate it both sides evenly. After finished marinating cover it with a plastic wrapper then let it stay marinating for at least 30 minutes.
After 30 minutes, heat a pan in medium high heat until it gets hot than add in the cooking oil for around 100ml. Wait until it gets hot and we can start seeing the light smoke then turn the heat down to medium and add in the fish. Control the heat accordingly. Fry it for about 8 to 10 minutes in total. Meanwhile after 4 to 5 minutes, turn fish over, be very gentle because we don´t want to break it and fry it another side 4 to 5 minutes as well. When it sealed very well then you can take it out or If you like deep fry you can fry a bit more. Take the fish out on the paper towel to soak the access oil and set aside.
Next heat a large size pan in medium high heat and add in the oil around 3 tbsp. After the oil gets hot add in the ½ tsp of mustard seeds and 1 green chilli chopped. Mix it and fry it until it becomes brown. After it's brown, add in the chopped onion, mix it. Let it fry until all water dries from it for around 4 minutes, during this time keep mixing a couple of times to fry it evenly.
After 4 minutes add in the rest of the turmeric, the chilli powder and the fish masala. Mix it around 20 seconds.
Next add in the masala paste that we made earlier. Mix it very well to combine. Let it cook until all water dries around 4 to 5 minutes meanwhile keep mixing a couple of times to cook evenly and do not burn.
After all water is dried, add in the chopped tomatoes. Mix it very well to combine. Cover it. Then let it cook until all the tomatoes get soften around 6 minutes. Meanwhile check once in around 4 minutes, if it's not soft enough, cover it and it cook 2 more minutes.
After get smooth sauce add in the 500ml of water and combine it very well, lid on than let it boil around 2 minutes.
After 2 minutes remove the lid and you can see the sauce become a bit thick if you want light sauce you can adjust.
Next add the 1 tsp of salt on your taste. Combine it very well and taste. If it's everything fine then add in the fried fish and cover it with the sauce, lid on then cook it around 3 to 4 minutes to absorb the sauce.
After 4 minutes lid off, and give a gentle touch to make sure the curry sauce is absorb evenly in the fish. If you have the enough sauce in the pan to cover the fish you don't have to turn it over.
Next lid on again and cook it around 1 to 2 minutes. After two minutes lid off, it looks beautiful and the sauce is thicken. In total, cook the fish in the sauce for around 6 minutes.
Turn the heat to minimum and add in the spring coriander and a few pinches of garam masala, mix lightly, be gentle on the fish. Now let it rest around 1 minutes. Then we are done. Turn off the gas and serve with Rice, Roti or Boil Potatoes. You can garnish with spring coriander and more green chilli if you like.
Note: If you are cooking small pieces of fish it takes around 5 to 6 minutes to fry and the trick to not to break the fish is do not touch the fish straight away after putting it in a hot pan or while it is frying just check it after 3 to 4 minutes.
Please watch my video for the details of the recipe and leave a comment if you have any I will get back to you as soon as possible.