Spicy Fish Curry is a dish in Malaysian and Singaporean cuisine with Chinese and Pakistani and Indian origins and also popular in Nepal. The Spicy Fish Curry is semi cooked in a curry style assorted with vegetables and spices and also use lemon to gives it tangy flavour.
Origin Of Spicy Fish Curry:
The origin of this modern dish Spicy Fish Curry began in singapore with a chef wanting his South Indian style food to cater to a chinese customers who considered Spicy Fish Curry specially today in restaurants.
Recipe Of Spicy Fish Curry:
Preparation time 25-30 minutes
Serves 4-5 people
Ingredients:
Fillet fish ½ kg
Oil 3 tbsp
Finely chopped onion 1 large
Kalonji (onion seeds) 1 tsp
Whole dry red chillies 6
Finely chopped garlic 2 tsp
Chopped tomatoes 2
Desiccated coconut 3 tbsp
Salt to taste
Coriander powder 1 tsp
Zeera powder 1 tsp
Chilli powder 1 tsp
Lemon juice 2 tbsp
Finely chopped coriander leaves 2 tbsp
Instruction For Cooking:
1. Heat oil, add onions, and fry until soft. Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes.
2. Add tomatoes, coconut, salt, dhania, zeera and chilli powders. Cook for 10 minutes.
3. Add the fish pieces along with water, cook, until fish is tender and water has almost evaporated.
4. Mix in lemon juice and chopped coriander.
5. Serve hot with rice.
Variation In Spicy Fish Curry:
A slightly varied version is by adding tamarind juice is frequently added to the gravy to give it a sweet and sour taste. This variety of fish curry normally has a thiner. Additionally a relative amount of coconut milk is often used in the curry.
Uses Of Spicy Fish Curry:
Spicy Fish Curry mostly used in Chinese and at other restaurants as a meal at lunch and dinner time. It is mostly served with rice of your choice either it is plain or fried.
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