Try now "How to cook fish in mutton gravy Indian style"
Yet another favourite topic on food - fish curry, that too cooked in mutton gravy Indian style, which I would be more than happy to share my experience while cooking them. Travelling extensively across the Indian sub-continent, have had a chance to taste as well as learn few cuisines, which majorly included chicken, mutton, fish and a lot of tropical vegetables which I had only seen in my school Botany textbooks like a fern, pumpkin leaves, bamboo shoot etc.,Types of fishes
Freshwater and saltwater which are commonly available.Among the top ones are
Katla
Rohu
Bangda
Red snapper
Pomfret
Hilsa
And the best I have reserved for the last - Surmai also known as the kingfish is the king of all fishes in taste, texture and versatility of cooking.
Different methods of cooking fish gravy
Cooking fishes in gravy can be classified into two broad categories, well in India every region has its own variations to these broader categories.First one is the use of tamarind puree/pulp, kokum which is a tropical fruit used as a spice and souring agent. Tamarind can be majorly found and used in Southern and Western India, Sri Lanka, Southeast Asia and tropical Africa, due to its versatility, it is often used as a base for the fish curries.
The other famous way of making fish curry is without the use of tamarind or kokum, which can be predominantly seen in Western, Northern and North-Eastern parts of India.
In these geographies, fish preparation is taken to yet another significant level by replacing fish to mutton and chicken. It will be difficult to determine whether its fish or mutton with the aroma while they are prepared.
If you are allergic to seafood, still wish to indulge in having fish at times, suggest cooking with tamarind pulp due to its medicinal properties.
This fish cooked in mutton gravy /curry recipe type has been inspired by all those who served me fish while I was away and you people made me feel at home, they not only gave fish but also taught me to learn their cuisine.
Health facts
Fish is a one-stop source of protein, minerals, vitamins, Omega-3 and essential fatty acids
which can replace all supplements required for a fully grown adult on a daily basis.
Without much ado let's get to cook the mildly spicy, yet an exotic version that I love cooking and my family really enjoys.
Cuisine - Dhaba type found along motorways
Serves 4
Preparation time - 20 mins
Cooking time - 25 mins
Fresh ingredients
Fresh fish - Kingfish /Surmai 500gms (you may choose your favourite ones)Onion - 2 medium sizes grated
Tomatoes - 1 chopped
Curry leaves - few strands
Coriander leaves - few strands
Ginger - 2 inches long julienne cut
Green chilli - 2
Garlic - 15 pods
Lemon juice - of half lemon
Water - 2 cups (1 cup - 236 ml)
Whole Spices
Poppy seeds - 1 teaspoonMustard - 1 teaspoon
Caraway seeds - Jeera - 2 teaspoon
Cloves - 4 with buds
Cardamom - 2 pods
Casia bark - 1 small piece
Powdered spices
Turmeric - 1/2 teaspoonChilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Mutton Masala powder
salt and pepper to taste
Red chilli paste - 2 tablespoon
(Soak 6 dried red chillies to water & blend to a fine paste)
Cooking oil - 4 tablespoon
Instructions to cook fish in mutton gravy
For the marinate apply some turmeric, chilli powder, lemon juice to the fish, massage gently so that the fish is coated entirely in the masala, sprinkle some salt and pepper.Dry roast the whole spices once cooled add them to a blender.
Make a fine powder, to the same mix add chopped tomatoes, curry leaves, garlic, red chilli paste, red chilli powder, coriander powder, mutton masala powder add water to make a thick paste and set aside. Indian food and Indian cooking largely are based on whole spice blends for the presence of natural oil in the whole spices for masala preparation.
For the fish fry - heat oil in a large heavy-bottom pan and add the marinated fish to it.
Let each side rest for a minute per side and flip to the other side. Likewise, do this 2 to 3 times until the fish is done on both sides, the fish fry is not a complete fry as we are about to cook in the mutton gravy.
Remove the fish and set aside.
To the same oil add grated onions and saute until golden. Adding grated onions help improve thick consistency in gravy instead of sliced ones. You may try both ways to understand how thick gravy consistency is achieved.
Add 4 tablespoons of the ground masala paste to the pan, saute well continuously at a simmer for 5 mins or until the oil separates. At this point in time, the cooked masalas will be freely moving around the pan.
Add 2 cups of boiling water and mix well for a creamy consistency.
Cook covered for 10 minutes at a simmer.
Add the fish fry to the thick gravy and shake the pan.
Note - Do not stir after adding the fish.
Cook covered for 2 mins and turn off flame.
Garnish with coriander, ginger juliennes and sliced green chilli.
Serve with piping hot steamed rice, roti or nan.
Note - do not add fish fillet or grilled fish to the mutton gravy as it may not taste great.
If the recipe was useful or any suggestions to improve this recipe which you may feel to share on any of the ingredients which do not match the recipe do comment below about the fish in a mutton gravy recipe.
If you wish to share your personal recipes to feature in my blog post, you may choose to comment below, which can feature in our guest’s blog section
happy cooking...
Alternatively, you may also be interested to check my fish curry step by step preparation video using tamarind pulp of South Indian Chettinadu cuisine which again is a signature dish.
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