Fish curry_How to make Fish curry_ _ Fish Masala _ No typical tomato gravy any more
- 4 years ago
#Fishrecipe
#ChopnChill
#fishgravy
Fish curry/Masala/gravy is a dish which is very easy to prepare and tastes great.Fish gravy is made with simple ingredients and can be made in very less time as fish takes very less time to tender.It is prepared after marinating and frying the fish cutlets and can be served with parthas,rice or any bread of your choice.In most of the fish gravy recipe you must have seen that gravy is made with tomatoes but I will share recipe of mine with no tomatoes in it instead we will add on secret ingredient that is gram flour which will not only make gravy thick and creamy but also makes it tasty and delicious, very different from typical tomato gravy recipes of fish.Do give it a try and let me know in the comment box below.. If you like my recipe then please like ,share and subscribe to my channel Chop n Chill, thanks.
Lets start the recipe..
Ingredients for the recipe :
For fish marination :
500 gm of Fish( I have taken Basa fish you can tale any)
2 tbsp of gram flour /besan
1/2 tsp salt/namak
1/2 tsp red chili powder/laal mirch
1/2 tsp turmeric/haldi powder
1 tsp ginger and garlic paste(adrak lehsun)
1 tsp lemon juice(nibu ka ras)
For gravy :
1/2 cup of oil( will use same oil to fry fish and for gravy)
whole spices -
3 to 4 cloves/laung
4 back pepper/kali mirch
1 cinnamon stick/daal cheeni
4 green cardamom/hari elaichi
1/4 tsp of fenugreek seeds/methi beej
2 big size finely chopped/grated onion/pyaaz
2 tbsp of ginger and garlic paste/adrak lehsun
3/4 cup of thick curd/dahi
1 tbsp gram flour/besan
2 tbsp water/pani if required
1 tbsp fenugreek leaves/kasuri methi
Dry spices :
1/2 tsp of salt or as per taste
1 tsp of red chili powder/laal mirch
1 tsp of coriander powder/dhaniya
1/2 tsp of turmeri powder/haldi
1 tsp of garam masala + 1/4 tsp for last (prefer homemade)
1/2 tsp kashmiri red chili/kashmiri laal mirch
Handful of green coriander chopped/hara dhaniya
1 and 1/2 cup of water/pani( more or less as consistency you want)
For garnishing :
2 green chilies chopped/hari mirch
Handful of green coriander chopped/hara dhaniya
Note : Prefer using non stick pan to avoid sticking and proper measuring spoons and cups for perfect measurement.
Recipe link for chicken korma: https://youtu.be/93CZPhGcmKY
Recipe link for Murgh Lababdar : https://youtu.be/OAmKCqmYn9s
Recipe link for chicken malai tikka/kabab: https://youtu.be/VjczcJh93ec
Recipe link for Mumbai style chicken pulao: https://youtu.be/WpdLN9C13N0
Recipe link for Murgh zafrani/kesar murgh : https://youtu.be/_eURRFU8RwA
Facebook link : https://fb.me/chopchill53
#chopnchillfishgravy
#machalirecipechopnchill
#Howto
#ChopnChill
#fishgravy
Fish curry/Masala/gravy is a dish which is very easy to prepare and tastes great.Fish gravy is made with simple ingredients and can be made in very less time as fish takes very less time to tender.It is prepared after marinating and frying the fish cutlets and can be served with parthas,rice or any bread of your choice.In most of the fish gravy recipe you must have seen that gravy is made with tomatoes but I will share recipe of mine with no tomatoes in it instead we will add on secret ingredient that is gram flour which will not only make gravy thick and creamy but also makes it tasty and delicious, very different from typical tomato gravy recipes of fish.Do give it a try and let me know in the comment box below.. If you like my recipe then please like ,share and subscribe to my channel Chop n Chill, thanks.
Lets start the recipe..
Ingredients for the recipe :
For fish marination :
500 gm of Fish( I have taken Basa fish you can tale any)
2 tbsp of gram flour /besan
1/2 tsp salt/namak
1/2 tsp red chili powder/laal mirch
1/2 tsp turmeric/haldi powder
1 tsp ginger and garlic paste(adrak lehsun)
1 tsp lemon juice(nibu ka ras)
For gravy :
1/2 cup of oil( will use same oil to fry fish and for gravy)
whole spices -
3 to 4 cloves/laung
4 back pepper/kali mirch
1 cinnamon stick/daal cheeni
4 green cardamom/hari elaichi
1/4 tsp of fenugreek seeds/methi beej
2 big size finely chopped/grated onion/pyaaz
2 tbsp of ginger and garlic paste/adrak lehsun
3/4 cup of thick curd/dahi
1 tbsp gram flour/besan
2 tbsp water/pani if required
1 tbsp fenugreek leaves/kasuri methi
Dry spices :
1/2 tsp of salt or as per taste
1 tsp of red chili powder/laal mirch
1 tsp of coriander powder/dhaniya
1/2 tsp of turmeri powder/haldi
1 tsp of garam masala + 1/4 tsp for last (prefer homemade)
1/2 tsp kashmiri red chili/kashmiri laal mirch
Handful of green coriander chopped/hara dhaniya
1 and 1/2 cup of water/pani( more or less as consistency you want)
For garnishing :
2 green chilies chopped/hari mirch
Handful of green coriander chopped/hara dhaniya
Note : Prefer using non stick pan to avoid sticking and proper measuring spoons and cups for perfect measurement.
Recipe link for chicken korma: https://youtu.be/93CZPhGcmKY
Recipe link for Murgh Lababdar : https://youtu.be/OAmKCqmYn9s
Recipe link for chicken malai tikka/kabab: https://youtu.be/VjczcJh93ec
Recipe link for Mumbai style chicken pulao: https://youtu.be/WpdLN9C13N0
Recipe link for Murgh zafrani/kesar murgh : https://youtu.be/_eURRFU8RwA
Facebook link : https://fb.me/chopchill53
#chopnchillfishgravy
#machalirecipechopnchill
#Howto