Fish Curry Recipe | Masala Fish curry | fish fry recipe |Fish curry | Fish recipe | fish fry

Fish Curry Recipe | Masala Fish curry | fish fry recipe |Fish curry | Fish recipe | fish fry

Aslam Alaiku sis and bro Today I will make fish. I will show you in this video which spices are used in it. It is a very delicious recipe. You must cook it at home. Inshallah, it will be fun. Now let me tell you the things used
in it Will Kg fish tomato paste onion paste red pepper salt black pepper hot spices. Now I will heat the oil in a pan. I will fry the onion and tomato paste well. I will also fry the fish. When both are fried, I will mix them. Now I will add coriander, green chillies and
lemons in it and cook for 10 minutes. And our very delicious fish is ready. Like Subscribe. Thanks

Fish curry | Fish recipe | fish fry
fish karahi recipe,
fish karahi recipe kitchen with nabila
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Fish Curry Recipe | Masala Fish curry | fish fry recipe |Fish curry | Fish recipe | fish fry
Ingredients
Surmai fish ½ kg
Green onions finely chopped 1 cup
Garlic chopped 2tbsp
Ginger chopped 2tbsp
Recipe Notes:
Spice Note: This recipe as written is quite spicy, as is traditional. The spiciness comes from the Kashmiri chilli powder and chilli powder. To reduce spiciness, leave out the chilli powder – this will leave the curry with quite a warm buzz but not overly spicy. To make it not spicy at all, sub Kashmiri for smoked paprika.
1. Kashmiri Chili – spicy Indian chilli powder that gives this curry the red colour. Sub with 2 tbsp smoked paprika + 1/2 tsp chilli powder (not US Chili Powder which is a blend) or cayenne pepper). Pretty close flavour but, you won’t get quite the same red colour.
2. Fenugreek powder – another Indian spice, kind of smells like maple syrup! not a key ingredient so just skip it if you can’t find it.

3. Tamarind puree – sour paste with consistency like tomato paste. Can be labelled as Tamarind Puree, Concentrate or Paste. In Australia it’s sold at Woolies, Coles, Harris Farms (Asian section) as well as Asian stores.
Best sub:. 1 tbsp tomato ketchup + 1 tbsp white vinegar (yes, really, used as sub for Pad Thai too and there are plenty of rave reviews!).
4. Black mustard seeds – looks like poppyseeds, wasabi bite, Indian aroma! ~ $1.50 in small packs at Indian grocery stores (my local is Indian Emporium in Dee Why, Sydney). Also sold in the pakistani food section at some Woolworths (Australia) $1.70, otherwise try online.
We aren’t using stacks in this recipe, so not the end of the world if you can’t find it. Just substitute with one of these (starting with best): Brown mustard seeds, Yellow mustard seeds, 1/4 tsp mustard powder*, 1/2 tsp Garam Masala* (*different flavour, but is intended to make up for absence, add into curry paste)
5. Tomato pulp – this will yield the most authentic result because it’s finely diced tomato (it’s chunkier small bits than crushed), but canned crushed tomato or tomato passata can be used in a pinch. It’s really not a big deal which you use.
6. Coconut milk – full fat best for thickening and flavour, Ayam is my brand of choice (highest coconut %, least water).
Alternatives (if you can’t have coconut): evaporated milk or cream. Strong flavour of spices will compensate for not using coconut!
7. Chilli powder – leave this out if you can’t handle the heat! Not to be confused with US Chili Powder (one “l”) which is a non spicy spice blend. This is pure ground chilli. Sub cayenne pepper.
8. Green chillies – doesn’t add spiciness into sauce, it’s more for looks so it’s optional. If making this non spicy, omit it.
9. Fish – Firm white fish work best in this dish – some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling.
Salmon and trout are also mild enough to use here.
Avoid tuna, bonito, swordfish, marlin and kingfish (too easy to overcook) and very oily fish (sardines, mullet, herring, mackerel). Delicate-fleshed white fish like flathead, gemfish/hake and sole can be used, but be careful as they can break up.
10. Original creation by the RecipeTin family, striving to replicate the Goan Fish Curry at the pakistani Restaurant . As with all our curry recipes, we draw ideas and inspiration from many sources – watching Youtube videos of pakistani homecooks cooking this dish at home, as well as reputable chefs like Atul Kochhar and Rick Stein, and studying books . We take the best bits to most closely achieve the flavour we are after!
11. Nutrition per serving, excluding rice. 4 generous servings!
NUTRITION INFORMATION:
Calories: 484cal (24%)Carbohydrates: 15g (5%)Protein: 34g (68%)Fat: 35g (54%)Saturated Fat: 28g (175%)Cholesterol: 75mg (25%)Sodium: 916mg (40%)Potassium: 1012mg (29%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 493IU (10%)Vitamin C: 16mg (19%)Calcium: 79mg (8%)Iron: 6mg (33%)
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Kitchen with nabila