Ingredients
-
1
-
3
-
1/2
-
1/2
-
4
-
1/2
-
2
-
1/2
-
2 1/2
-
-
-
-
-
-
Directions
Creamy North Indian Fish Curry,This recipe is a slightly modified version of Anjum Anand’s Creamy Tomato Fish Curry. Posting in order to review.,Excellent! I made this when company came over, and they loved it!,This recipe is a slightly modified version of Anjum Anand’s Creamy Tomato Fish Curry. Posting in order to review.
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Steps
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1
Done
|
Heat Oil in a Nonstick Saucepan. Add Mustard Seeds. When Mustard Seeds Start to Splatter, Add Onion and Whole Green Chilies. Cook on a Low Flame Until Onions Are Golden Brown. |
|
2
Done
|
Blend Ginger and Garlic With Tomato Paste and Around 1/2 Cup Water Until Smooth. |
|
3
Done
|
Add to the Pan With the Spices and Salt and Cook on Medium-High Until Oil Starts to Appear on the Surface. Lower Heat as Necessary as the Mixture Reduces. Taste Mixture and Add Seasoning as Necessary. |
|
4
Done
|
Add Some Water, Vinegar and Coconut Cream, and Boil Until Creamy (3-4 Minutes). Taste and Adjust Seasoning If Necessary. |
|
5
Done
|
Add Fish. Cook For 5-6 Minutes, Turning as Necessary. |
|
6
Done
|
Serve Hot With Rice or Naan. |
