Fusion Fish Curry

Ingredients

• 1 Kg Fish (Catla)
• 200 Gms Potatoes (Cut in Quarters)
• Half Fresh Coconut (Grated)
• 2 Onions (Thinly Sliced)
• 2 Tomatoes (Chopped in Big Chunks)
• 1 Tbsp – Ginger Garlic Paste
• 2 Chilies (Slit in Half)
• 10 -12 Curry Leaves
• 2 Tsp Mustard Seeds
• 1 Tsp Methi Seeds
• 2 Tbsp Turmeric Powder
• 3 Tsp Coriander Powder
• 1 Tsp Red Chilli Powder
• 3 Tsp Lemon Juice
• 1.5 Cups Milk
• 1.5 Cups Water
• 2 Tsp Freshly Ground Black Pepper
• Salt to Taste
• Coriander Leaves for Garnishing
• Mustard Oil for Frying and Cooking

Preparation

Prep: 20 minutes
Cooking: 50 minutes

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1. Season the fish with 1.5 tbsp Turmeric powder, and salt. Leave for minimum 30 mins.
2. Heat 2 tsp oil in a pan, shallow fry the potatoes until they acquire a golden crust (usually takes 5 – 10 mins).
3. Grind the grated coconut along with 1 tbsp milk to form a paste. Heat oil in a heavy-bottomed pan (kadhai), fry the fish once the oil is hot.
4. In the same oil (add more if needed), add mustard & methi seeds and cook till they stop spluttering.
5. Then add green chillies and onion. Cook until onions turn golden brown. Add ginger-garlic paste and sauté for 2 minutes on low flame.
6. Next, add the coconut paste and sauté for another 4 mins on low flame. Add turmeric powder, coriander powder and cook for 3 mins on low flame.
7. Add tomatoes, curry leaves, and mix well. Cover and cook for 10 minutes (or till the tomatoes soften completely and oil separates from the mixture), stirring the mix once in a while.
8. Once the mixture is ready, add the potatoes and ½ cup water, bring to a boil, cover and cook on low flame for 15 mins (or until the potatoes soften).
9. Add the remaining milk and water, season with salt & pepper, bring to a boil, cover and cook for another 10 mins.
10. Before serving, add the fried fish, lemon juice and coriander leaves, cook for another 2 minutes.
11. Serve it hot with some rice!

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