PUNJABI FISH CURRY | PUNJABI FISH MASALA RECIPE | FISH CURRY BY SPICE EATS

               Punjabi Fish Curry

Punjabi Fish Curry | Punjabi Fish Masala Recipe | Fish Curry Recipe | Masala Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats

Ingredients Punjabi Fish Curry:

- Fish- 500 gms (Rohu, Trout, Asian Carp)

For Marination:

- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Salt- 1 tsp
- Ginger Garlic paste- 2 tsp
- Green Chillies, crushed- 2 tsp (around 3-4 green chillies)
- Lemon Juice- 2 tsp
- Refined Oil- 1 tbsp

For Onion-Tomato paste:

- White Onion, sliced- 2 medium
- Red Tomatoes, sliced- 2 medium

Other Ingredients:

- Garam Masala Powder- 1/2 tsp
- Chaat Masala Powder- 1/2 tsp
- Kasuri Methi (Fenugreek leaves)- 1 tbsp
- Refined Oil- 4 tbsp
- Salt for seasoning- 1/4 tsp

Preparation:

- Take 3-4 green chillies, break into pieces and crush it in a mortar & pestle. Take out 2 tsps of it for adding during marination.

- Wash and pat dry the fish pieces. Add all the ingredients for the marinade, mix well and set aside for 30 mins.

- Slice the onions and tomatoes.

- To make the Onion-Tomato paste, heat 1.5 tbsp of refined oil in a pan and add the sliced onions. Fry on medium heat for 3-4 mins till it starts turning brown. Now add the sliced tomatoes, give a mix and fry on medium heat for 2-3 mins till it becomes soft.

- Allow it to cool and then add in a blender. Blend it once and then add around 150 ml water. Blend it into a gravy like paste.

Process:

- Heat oil in a pan and add the marinated fish pieces side by side.

- Fry the fish pieces on medium heat for 3 mins on each side till slightly browned.

- Now add the onion-tomato paste, give a gentle mix and cook on low heat for 4-5 mins till oil separates.

- Add 200 ml water, Garam masala powder and 1/4 tsp (or to taste) salt to season and give a gentle mix. Cover & cook on low heat for 10 mins till oil separates.

- Remove the lid and add the Chaat Masala and roasted & powdered Kasuri Methi (fenugreek leaves). Give a mix and simmer for around 2 mins.

- Serve with rice or roti.