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East Indian Fish Curry Recipe

East Indian Fish Curry Recipe

For years together East Indians from Vasai have  settled down in this lovely village which is surrounded by beautiful coastline.  People from Vasai have developed special liking for their authentic and traditional fish curries and other meals prepared by using either fresh catch or the dry ones.   Especially in rainy season, when fish is not available easily, people mostly

Especially in rainy season, when fish is not available easily, people mostly rely on dry fish varieties or try to manage with little bit of fish which is available in the market.  At times, there are many people in the family and the lady of the house has to see to it that everybody in the family gets equal share of  a sumptuous meal.  So, how does she manage with just 5-6 pcs of fish….here’s the trick!!!  We make this mouth-watering fish curry by adding some good amount of fresh vegetables in it. 

Here’s the recipe for East Indian Spicy and salty fish curry with vegetables.

Ingredients:

  • 5-6 medium size pcs of fish (pref. Vav fish – golden colour Eel fish)
  • 2-3 medium size bringals – each cut into 4 pcs
  • 2 potatoes – each cut into 4 pcs
  • 1 tomotao – chopped in big cubes
  • 1 onions – just cut into 4 pcs – do not chop it finely
  • 2 tbl spoon East Indian Bottle masala
  • 1 tbl spoon Tamarind pulp
  • 1 tbl spoon – ginger garlic paste
  • Salt to taste

Directions :

  • Marinate fish in generous amount of salt and set aside for  30 mins. 
  • We need to marinate this fish with little bit of extra salt to get that authentic salty & spicy taste.
  • Heat oil in a  deep bottomed Vessel.
  • Add big cubes of onions .Saute till it is tender then add the grated ginger and garlic and stir for about 30 seconds .
  • Add bringal and potato pcs.  Saute it for 3-4 minutes on low flame. 
  • Add bottle masala and a cup of water. 
  • Let it cook on a medium-low flame till the bringals and potatoes become tender.
  • Add the marinated fish and gently stir  for  5 mins .
  • Add the tamarind pulp and tomato pcs. 
  • Let it cook for another 5-7 minutes. 
  • You start getting the spicy salty aroma.  
  • Turn the heat off.   
  • Serve hot with rice bhakari (roti) or plain white rice. 
Please read our earlier recipes 
 
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