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Himalayan Spiced Fish Curry

by Andrea | April 20, 2016
Himalayan Spiced Fish Curry

with thanks to

2 lbs. fresh water trout (asala macha), cut in 2-in. pieces 
3 dry whole red peppers 
2 bay leaves 
1 tablespoon mustard seeds 
1 teaspoon garlic, minced 
1 teaspoon ginger, finely grated 
5 fresh red chilies, julienned 
1 cup onions, finely chopped 
1 tablespoon curry powder
1 tablespoon whole mustard paste
1/2 teaspoon turmeric 
1 cup yogurt 
1 cup broth or water
Salt and Pepper
2 tablespoons cooking oil for cooking
2 tablespoons chopped cilantro for garnish 
1 cup oil for browning

Season fish pieces with salt and pepper.  In a non-stick pan, heat 1 cup of oil. Transfer fish to the pan; fry, occasionally turning, until the pieces are golden brown. Transfer the browned pieces of fish to a large plate. Repeat with the remaining pieces of fish.  Drain excess oil.

In a sauce pan, heat two tablespoons of cooking oil. Fry mustard seeds, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add chopped onion, sauté on medium heat till brown. Add turmeric, garlic, ginger, red chilies, curry powder, mustard paste, salt and pepper to the onion mixture. Fry for 30 sec, and add yogurt and broth. Lower the heat and let the yogurt-onion mixture simmer for 10 min till it thickens. Transfer fish pieces; stir gently. Cook for another 10 min or so until the sauce gains desired consistency. Adjust seasoning with salt and pepper. Garnish with chopped cilantro. Serve with rice and roti (flat bread). 

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