Pakistani Fish Curry
Kingfish, yogurt and coriander come together in this curry, fragrant with ginger and turmeric and cooked in a pan. Finish with corriander leaves.
3 hr 30 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 180 min · Cook 30 min · 210 min total
- medium
- 1
Heat oil in a pot. Add onions and saute until brown. Grind the onions. Put the ground onions in a large mixing bowl.
- 2
Add yoghurt to the ground onions. Add fish pieces to this, mix well and marinate the fish in this mixture for 2 hours.
- 3
In the same oil which was used to saute the onions, add the methi seeds. Allow to sizzle a bit, then remove them once they turn brown.
- 4
Add ginger-garlic paste to the same oil. Saute until the raw smell is gone. Add red chilli and turmeric powders.
- 5
Mix well and continue to stir-fry for a few minutes. Add the marinated fish pieces. Add half a glass of water and mix well.
- 6
Keep on low flame for 10 minutes. Garnish with corriander leaves. Serve hot with chappatis.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
