ROHU FISH CURRY DHABA STYLE | DHABA STYLE FISH CURRY | SPICE EATS FISH CURRY

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Dhaba Style Fish Curry | Rohu Fish Curry Dhaba Style | Fish Curry Recipe | Masala Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Spice Eats Fish Curry

Ingredients Dhaba Style Fish Curry:

- Fish- 500 gms (Rohu, Trout, Asian Carp)

For Marination:

- Gram Flour (Besan)- 1 tbsp

- Kashmiri Chilli Powder- 1 tsp

- Turmeric Powder- 1/2 tsp

- Coriander Powder- 1/2 tsp

- Cumin Powder- 1/2 tsp

- Salt- 1 tsp

- Lemon Juice- 2 tsp

- Refined Oil- 2 tbsp

- Water- 1 tbsp

For Onion-Tomato paste:

- White Onion, cubed/quartered- 2 big (200 gms)

- Ginger, chopped- 1” piece (9 gms)

- Garlic cloves- 5-6 (9 gms)

- Red Tomatoes, cubed- 2 big (200 gms)

Spice Powders :

- Turmeric Powder- 1/4 tsp

- Red Chilli Powder- 1 tsp

- Coriander Powder- 1 tsp

- Kashmiri Chilli Powder- 1 tsp

- Cumin Powder- 3/4 tsp

Other Ingredients:

- Mustard Seeds- 1/2 tsp

- Green Chillies chopped- 2-3 nos

- Kasuri Methi (Fenugreek leaves)- 2 tsp

- Refined Oil- 3 tbsp & oil for pan frying the fish pieces

- Salt for seasoning- 1/2 tsp

- Coriander Leaves chopped- 2 tbsp

Preparation:

- Mix the items for the marinade in a bowl. Add all the fish pieces and mix them to coat the fish pieces with the masala mix. Set aside for 30 mins.

- Cube or quarter the onions and tomatoes, peel the ginger & garlic. Chop the ginger, green chillies and coriander leaves.

- To make the Onion-Tomato paste, add the onion, tomatoes, ginger and garlic into a blender/grinder and blend it into a smooth paste.

- Dry roast the Kasuri Methi (Fenugreek leaves). Crush it with your hand once cooled.

Process:

- Heat oil in a pan for shallow frying and add the marinated fish pieces side by side.

- Fry the fish pieces on medium heat for 3 mins on each side till slightly browned. Continue to fry on high heat for 2 mins on both sides. Remove and set aside on a plate.

- Now take another wok or kadhai and heat oil. Add the mustard seeds and when it splutters, add the chopped green chillies.

- Now add the onion-tomato paste, give a mix and fry on high to medium heat for 20 mins till the paste is fried & reduced and oil separates.

- Now add the spice powders and salt, give a mix and continue to fry on medium to low heat for 5-6 mins till the masala is cooked & granular and oil separates.

- Add 400 ml water, give a mix and add the fried fish pieces. Cover and cook on low heat for 10 mins till oil separates.

- Remove the lid and add the roasted & powdered Kasuri Methi (fenugreek leaves). Give a mix and simmer for around 2-3 mins.

- Garnish with chopped coriander leaves.

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