This fish curry recipe uses a mix of eastern and northern Indian spices. The ingredients include 1 kg of fish cut into pieces, mustard seeds, cumin seeds, red chillies, paanch phoran seeds, curry leaves, onions, ginger, garlic, tomatoes, turmeric, garam masala, coconut powder, tamarind, and coriander. The preparation involves roasting and grinding dry spices into a powder. Tomatoes, turmeric and other ingredients are blended into a paste. The paste is fried in oil along with additional spices before adding water, tamarind and fish to simmer until done. The curry is served hot over rice and garnished with coriander.

1. An Assingment<br />on<br />Fish curry recipe <br />Submitted to:-<br />Mr.B. G. CHUDASMA<br />(Asst.proff.)<br />Dept. of processing,<br />College of fisheries,<br />JAU, veraval.<br />Submitted by:-<br />Makwana Suresh P.<br />J3-00042-2006<br />7th sem. (B.F.Sc)<br />College of fisheries<br />Introduction :-<br />This curry is truly delicious! I say so with such confidence because I grew up eating it - this is my mom's recipe. The ingredients used to make it show a mix of both eastern and northern Indian culinary influences. Serve it with piping hot plain boiled rice.<br />Ingredients :-<br />1 kg fish cut into 1quot;
thick slices (this curry tastes best with Rohu but you can use any fish with firm white flesh)<br />4 table spoons vegetable/ canola/ sunflower cooking oil<br />1 table spoons mustard seeds<br />2 table spoons cumin seeds<br />8 dry red chillies<br />1 tea spoon paanch phoran seeds (see recipe below)<br />10-12 curry leaves<br />1 large onion ground to a paste<br />1 table spoon ginger paste<br />1 table spoon garlic paste<br />2 large tomatoes cut into cubes<br />1 tea spoon turmeric powder<br />1 tea spoon garam masala powder<br />3-4 table spoons coconut powder<br />Walnut-sized ball of tamarind soaked in 1/2 cup of hot water<br />2 cups hot water<br />Salt to taste<br />Chopped coriander to garnish<br />Preparation :-<br />Heat a heavy-bottomed pan on a medium flame and roast the dry red chillies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder. <br />Grind the tomatoes, turmeric, garam masala powder, coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked tamarind well to remove all the pulp. <br />Heat the oil in a wide heavy-bottomed pan and add the paanch phoran and curry leaves. When they stop spluttering, add the onion paste and fry till light brown. <br />Add the ginger and garlic pastes and fry for 3-4 minutes. <br />Add the tomato and spice paste and fry till the oil begins to separate from the masala. <br />Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well. <br />Bring the gravy to a boil and then simmer. <br />Gently add the fish to this gravy and cook till done. <br />Garnish with chopped coriander and serve hot with plain boiled rice.<br />