Bangalore Fish Curry Recipes

FISH CURRY | INDIAN FISH MASALA

Steps:

• Marinate fish with ½ tbsp ginger garlic paste, ⅛ tsp turmeric, ¼ tsp red chilli powder & ¼ tsp salt.
• On a flat fry pan, heat 1 tsp oil. Fry fish pieces slightly until the raw smell goes away just for 2 to 3 mins on both sides. You can also sear the fish. Keep this aside. (refer picture below)
• Heat 1 tbsp oil in a pot and add cumin. When they sputter, add onions and saute until lightly golden.
• Next add ginger garlic paste and saute for 30 seconds. Add tomatoes & ½ tsp salt. Saute until tomatoes turn soft and mushy.
• Next add coconut, fennel seeds (optional), red chili powder & turmeric. Fry until the mixture turns fragrant & raw smell has gone away.
• Cool this & add to a blender jar along with 2 to 4 tbsps water. Blend to a smooth or coarse paste to suit your liking. (refer notes). You can also use a immersion blender. Keep this aside.
• Add 1 tbsp more oil to the same pot used earlier. Heat up on a low flame.
• When the oil turns slightly hot, add curry leaves & green chilies.
• When they splutter, add the ground onion tomato paste and garam masala. Fry until the mixture smells good. If you feel it is not hot enough for your taste, then add more chilli powder at this stage & saute.
• Pour 1 ¼ to 1½ cup water. Mix and bring it to a boil. Cook until you see traces of oil on the surface and the gravy thickens a bit.
• Gently slide the fish pieces and cook covered on a medium heat.
• Carefully flip or turn the pieces to the other side after 3 to 4 mins.
• Cook until the fish pieces bulge a bit. This is the indication they are cooked completely. Taste the curry and add more salt if needed.
• Optionally garnish fish curry with coriander leaves if desired.

MANGALOREAN FISH CURRY (MEEN GASSI)

Steps:

• In a bowl, soak jaargey in water for 6-8 hours or leave it overnight. After the stipulated time remove the soaked jaargey pieces from the water and discard it. Pass the water through a sieve to remove any remnant bits of jaargey. Set the jaargey water aside.
• Heat oil in a kadhai or a wok over medium heat. Once hot, add mustard seeds to it. As they start spluttering, add kadipatta to the oil. Let it fry for around 20 seconds and then add onions and fry them till they are translucent. Add ground ajwain and methi seeds and mix well. Reduce heat to low.
• Grind garlic, onions, coconut, salt, turmeric, chili powder, Kundapur masala powder and jaargey water to make it into a fine paste. (Note - to save time, you can also grind this gassi masala as the onions are frying). Also, if you are using tamarind paste, make sure to add approximately 1/4th - 1/2 cup water or as needed while grinding the masala.
• Add the ground paste to the onions and add 1 cup of water or enough water to make it into a curry like consistency. Increase heat to medium-high.
• When the gravy starts to boil, add the cut fish, green chilies, and grated ginger and cook until done.
• Serve hot with steamed rice.

SOUTH INDIAN STYLE FISH CURRY RECIPE

Steps:

• To begin making the South Indian Style Fish Curry Recipe, marinate the fish with turmeric powder and little salt and keep it aside for 20 minutes.
• Make a puree of tomatoes, cloves, ginger, garlic, chilies and coriander leaves in a mixer grinder. Keep It aside.
• Heat oil in a saucepan over medium heat. Once the oil is hot, add mustard seeds and fenugreek seeds.
• Once the mustard seeds crackle, add chopped onion and fry till they become soft and translucent.
• Once the onions are soft, add in the curry leaves and fry for about 10 seconds. After 10 seconds, add the prepared puree and let it cook for about 5 minutes.
• After 5 minutes, add coriander powder and cumin powder. Mix well and cook for a minute.
• After a minute, add the marinated fish and mix gently. Cover and cook on low heat for about 10 minutes.
• Open the cover and check whether fish is cooked. Sprinkle some salt and serve hot.
• Serve South Indian Style Fish Curry along with Steamed Rice. You can also serve Rava Fried Prawns as a side dish along with it to complete the meal.

BANGALORE FISH CURRY

Steps:

• Cut halibut into chunks and set aside.
• Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
• Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
• Add coconut milk and heat till the coconut milk bubbles.
• Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
• Mix cornflour with a little water and add to the dish to thicken.