Punjabi Fish Curry

⏰: 45 Mins.Prep: 15 Mins. | Cook: 30 Mins. | Servings: Measurement is for One Portion = Two People

Chuck the curry leaves and try out this fish curry with tomato and curd, in true Punjabi style. With few, day-to-day ingredients you can get your hands on this preparation with ease. Try it out with any variety of fish; we have made it with Rawas, the Indian Salmon. Wherever you are, transfer your taste buds straight to the north of India.

List of Ingredients

Measurement is for One Portion = Two People
3 steaks of Rawas (Indian Salmon)
2 medium onions
1 big tomato
2 tbsp oil
1 tsp cumin seeds
1 tbsp red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tbsp desiccated coconut powder
1 tbsp ginger garlic paste
2 tbsp curd
3/4th cup water
salt to taste


Step 1:  Masala preparation time

Ingredients: 2 medium size onions, 1 big tomato, 1 tsp cumin seeds, 1 tbsp ginger garlic paste, 1 tbsp red chilli powder, 1 tbsp coriander powder, 1 tsp turmeric powder, 1 tsp cumin powder, less than ¼ cup of water and salt
Tip: Remember, for Indian curries you can chop the onions roughly as it will get dissolved later in ginger garlic paste. Whereas, for Continental recipes chop it very finely.
Heat the oil in the pan. Add roughly chopped onions and cumin seeds, stir until lightly golden. Add the remaining ingredients with tomato at the end, and mix well to combine them. Stir till the oil leaves the sides of the pan.

Step 2:  Now the Curry

Ingredients: 2 tbsp curd, ½ cup desiccated coconut powder, ½ cup water and salt to taste
Add curd and coconut powder, stir well. Add Rawas steaks after 2-3 minutes. Cook the curry for 5-7 minutes on low flame or, until oil leaves the sides of the pan.

Step 4:  Ready to serve

Garnish it with coriander leaves. Punjabi fish curry tastes awesome with tempered rice.


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