1. Preparing the Fish

1. Cleaning the Fish:

Begin by cleaning the fish thoroughly. Add salt and vinegar to a bowl of water, soak the fish for a few minutes, and then rinse it well. This step removes the fishy smell, leaving it fresh and ready for cooking.

2. Marinating the Fish:

• Take the cleaned fish and pat it dry.

• In a bowl, mix turmeric, salt, carom seeds, and garlic paste. Apply this mixture generously to the fish pieces.

• Allow the marinated fish to rest for a few minutes while you prepare the cooking setup.

3. Frying the Fish:

• Heat mustard oil in a pan until it reaches the smoking point. This enhances the flavour and removes the oil's raw smell.

• Shallow fry the fish pieces on each side for 2-3 minutes. The aim is not to cook the fish completely but to seal its flavours and firm up the pieces to prevent them from breaking during cooking.

• Remove the fish from the pan and set it aside.

2. Preparing the Curry Base

1. Sautéing Onions:

• In the same oil used for frying the fish, add finely chopped onions.

• Cook on medium heat until the onions turn golden brown. This process may take 7-8 minutes, but ensure not to rush, as the caramelized onions add depth to the gravy.

2. Adding Spices:

• Add cumin seeds to the browned onions and stir until aromatic.

• Mix in garlic paste and green chili paste. Cook for 2-3 minutes to let the raw aroma fade.

3. Tomatoes and Masala:

• Add finely chopped tomatoes to the pan and cook until they soften and blend with the onions.

• Sprinkle in red chilli powder, turmeric powder, and salt. Continue to sauté the mixture, adding a splash of water occasionally to prevent it from sticking to the pan.

4. Cooking the Masala:

• Cook the masala for 10-12 minutes, stirring occasionally, until the oil separates from the mixture. This step ensures the spices are well-cooked and integrated.

3. Cooking the Fish Curry

1. Building the Gravy:

• Add 2-3 cups of water to the masala, depending on how thick you want the curry to be. Stir well to mix the masala with the water.

• Bring the mixture to a boil, then reduce the heat to a simmer.

2. Adding the Fish:

• Carefully place the fried fish pieces into the gravy.

• Cover the pan and let the fish simmer in the gravy for 10-12 minutes.

• Avoid stirring too much, as the fish may break apart. Instead, gently swirl the pan to ensure the fish pieces are coated in the gravy.

3. Final Touches:

• Sprinkle cumin powder and garam masala powder over the curry.

• Garnish with freshly chopped coriander leaves for a burst of freshness.

• Cover the pan and let it rest for 3-4 minutes to allow the flavours to meld.

Tips for the Best Fish Curry

• Oil Selection: Mustard oil adds an authentic touch and enhances the flavour of the curry. However, you can substitute it with vegetable oil if needed.

• Fish Selection: Use fresh fish for the best results. The type of fish depends on your preference, but medium-fat fish work best for curries.

• Cooking Time: Avoid overcooking the fish, as it may turn mushy. Keep the cooking time to a minimum once the fish is added to the gravy.

• Spice Balance: Adjust spices according to your taste preferences. Traditional recipes use minimal spices to let the fish’s flavour shine.

Serving Suggestions

This village-style fish curry pairs perfectly with steamed rice or chapati. For a complete traditional meal, serve it with fresh salad, pickles, and yoghurt.

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This village-style fish curry is a delightful recipe that captures the essence of traditional cooking. The use of mustard oil, caramelized onions, and fresh spices creates a hearty dish that will transport you to the countryside. Try this recipe today and enjoy a meal that’s rich in flavour and heritage.