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:
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Fish: Rui/bhetki/pomfret: 6 pieces
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Green cardamom
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Cinammon
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Bay leaf
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Onion paste
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Ginger paste
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Milk: 1/2 litre
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Cinammon powder
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Tomato ketchup
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Ghee
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Sunflower oil
Method:
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Rub salt and turmeric on the fish pieces and shallow fry.
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Heat oil in a kadhai.
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Add onion and ginger paste.
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When oil starts to come out of the masala, add tomato sauce or chopped tomatoes.
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Keep sautéing till the masala is nicely cooked.
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Now add some milk and let it boil.
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When the milk starts to boil, add the fish pieces and keep cooking so that the pieces soak in the milk.
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Take the fish pieces out and add the rest of the milk.
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Put a little bit of sugar and let the liquid come to a boil again
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When the gravy thickens a bit, take it off the flame and pour it on top of the fish.
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Sprinkle cinammon powder and add a dollop of ghee and cover
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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.