Fish Curry-Dhabba Style
Fish Curry-Dhabba Style
Karachi is known for its fresh Sea-food, and boy we could get every kind of Fresh Sea-Food in Karachi. The Fish Mongers even used to come in their Cycles at your door-step selling fish, how convenient is that!There are different variations of Fish Curry especially in the Sub-Continent. Some curries are rich and have Coconut Milk in them whereas some of them are Tangy and Spicy. This Recipe is inspired by the Dhabba style Fish Curry.I usually love fried fish but I am quite choosy when it comes to Fish Curry. I like my Fish Curry Spicy and Tangy and definitely with boneless Fish Fillets. I have used Boneless Baramundi Fillets for this Fish Curry and the flavour is absolutely divine. You may also use Spanish Mackeral (Surmai), Salmon or any other fillets for this Fish Curry. My hubby says that this Fish Curry reminds him of the Malbari hotel Fish Curry and that is a compliment in itself as Malabar Fish Curry is considered to be the most delicious fish curries.Do give this recipe a go if you are a sea-food lover!
Ingredients
- 1 kg Fish Boneless Fillets preferably
Ingredients for Marination of the Fish Fillets
- 1/2 tsp Turmeric Powder
- 1 tsp Ginger & Garlic Paste
- 1 tbsp Vinegar
- Salt According to taste
Ingredients for Gravy
- 1/2 cup Oil
- 1 cup Fried Brown Onions
- 1 cup Tomato Puree
- 6 cloves Garlic
- 1 tbsp Green Chilli Paste
- 1 tsp Cumin
- 1/2 tsp Fenugreek Seeds Methi Dana
- 1/2 tsp Mustard Seeds Rai Dana
- 8-10 Curry Leaves
- 5-7 Green Chillies
- 1 tsp Red Chilli Powder
- 1 tsp Corriander Powder
- 1/2 tsp Cumin Powder
- 1 tsp Garam Masala Powder
- 1 tsp Dried Fenugreek Leaves Kasuri Methi
- 1 tbsp Lemon Juice
- 1-2 cups Water For Gravy
- Salt According to taste
Instructions
Instructions for Marination of the Fish Fillets
- Rub the fish fillets with all the marination ingredients and let it rest for about 15 minutes
- Now shallow fry the fillets on each side for 2 minutes, don't overcook it
- Place the fried fillets on a Kitchen towel/paper to remove excess oil
Instructions for Gravy
- Blend the Tomato Puree with the Garlic Gloves and Chilli Paste and keep the mixture aside
- Now Pour Oil in a Wok or a Karahi
- Add the Cumin, Fenugreek seeds, Mustard Seeds, Curry Leaves and Chillies
- Saute until the seeds start sputtering
- Now add the Fried brown onions and saute for about 1-2 minutes
- Add the Blended Tomato mixture, all the spices and salt besides the Garam Masala Powder and the Dried Fenugreek leaves
- Let the gravy simmer until the oil separates, stir occsassionally
- Add 1-2 cups of water to get your desired gravy consistency
- Now add the Garam Masala Powder and the Dried Fenugreek Leaves and let the gravy cook for another minute
- Add the fried Fish Fillets and let it simmer in the gravy for about 5 minutes
- Now add the Lemon Juice and mix
- The Oil should separate and your gravy should have a rich colour
- Serve with Boiled Rice, Papadums and Pickle
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