Hungarian Fish Curry

This rich, creamy curry is perfect to offset any firm white fish. Paired with plain, steamed rice or a fragrant pulao, this recipe is sure to make any meal special.

Ingredients:

  • Fish: Rui/bhetki/pomfret: 6 pieces

  • Green cardamom

  • Cinammon

  • Bay leaf

  • Onion paste

  • Ginger paste

  • Milk: 1/2 litre

  • Cinammon powder

  • Tomato ketchup

  • Ghee

  • Sunflower oil

Method:

  • Rub salt and turmeric on the fish pieces and shallow fry.

  • Heat oil in a kadhai.

  • Add onion and ginger paste.

  • When oil starts to come out of the masala, add tomato sauce or chopped tomatoes.

  • Keep sautéing till the masala is nicely cooked.

  • Now add some milk and let it boil.

  • When the milk starts to boil, add the fish pieces and keep cooking so that the pieces soak in the milk.

  • Take the fish pieces out and add the rest of the milk.

  • Put a little bit of sugar and let the liquid come to a boil again

  • When the gravy thickens a bit, take it off the flame and pour it on top of the fish.

  • Sprinkle cinammon powder and add a dollop of ghee and cover

  • Serve with steamed rice or pulao

Tip: If you want your gravy to be quite thick, then use a little flour (maida) to thicken it.