Kolhapuri Fish Curry

4 servings
20 Minutes to prepare
10 Minutes to cook

INGREDIENTS

  • 1. Surmai or King fish(cut into big pieces ) 500 gms
  • 2. Salt, To Taste 1 pinch
  • 3. Yoghurt 2 tsp
  • 4. Onions(one is sliced and another one is chopped) 2 nos
  • 5. Ginger paste 1 tbsp
  • 6. Garlic Paste 1 tbsp
  • 7. Tomato(chopped) 1 nos
  • 8. Cumin Seeds 1 tsp
  • 9. Cloves 5 nos
  • 10. Cinnamon Stick 1 inch
  • 11. Black peppercorns 6 nos
  • 12. Poppy seeds (khuskhus/posto) 1/4 tsp
  • 13. Dried Coconut ( grated,if you do not have dried coconut then you can use fresh coconut) 1/4 cups
  • 14. Dried red chillies broken(If you can , use Kolhapuri chilies) 5 nos
  • 15. Coriander seeds 2 tsp
  • 16. Turmeric powder 1/2 tsp
  • 17. Red chilli powder 1/2 tsp
  • 18. Oil 1/4 cups

PREPARATION

1. Dry roast cumin seeds, cloves, green cardamoms, black cardamoms, black peppercorns, poppy seeds,red chillies ,coconut and coriander seeds till fragrant

2. Cool and grind with sliced onions and little bit water to make a paste

3. Mix fish pieces with salt, yoghurt ,turmeric powder and 1/2 teaspoon red chilli powder and set aside in a refrigerator to marinate for 15 minutes

4. Heat oil in a deep non-stick pan,when the oil is enough hot, put fish pieces and shallow fry both the sides until light brown

5. Remove from heat and keep aside

6. Heat remaining oil in a deep non-stick pan

7. Add onions and saut until golden brown

8. Add ginger garlic paste and saute until raw smell of masala goes away

9. Add chopped tomatoes and saut till oil leaves the sides

10. Add turmeric powder and mix

11. Add the coconut masala paste and mix well,cook until oil gets separated, add salt

12. Add 1 cups of water

13. bring it to boil,when the water will start boiling, add fried fish pieces ,simmer the gas and cook for 5-6 minutes

14. Serve hot with steamed rice

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