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For our 7th Monti Fest/Novem Jevan recipe we are sharing a fish curry. Growing up we never had fish curry for Novem Jevan (only vegetarian dishes). After I got married, at my husband’s house they made Kane fish curry for Novem Jevan. For this recipe, I used Basa fillets since it’s my children’s favourite and I couldn’t find fresh Kane or Pomfret in Toronto.
Ingredients
- Basa fillets - 500 gms
- 1 medium onion sliced (for garnish)
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1 tsp Kashmiri chilly powder
For Masala
- 1 1/2 tsp coriander seeds
- 1/4 tsp cumin seeds
- 15-20 peppercorns
- 1/8 tsp ajwain
- 1/2tsp haldi
- Tamarind lemon size
- 10 Kashmiri chillies
- 4-5 bedki chillies
- 1/4 cup coconut
- 2 garlic cloves
- Small onion cut into 4
Instructions
- Cut fillets into half & then into 4 inch pieces. Wash, drain the water then add 1/2 tsp salt, 1/4 tsp turmeric & 1 tsp Kashmiri chilly powder. Mix & keep aside for 15-20. Then shallow fry in coconut oil/any cooking oil and keep aside.
- Grind all the masala ingredients to a thick fine paste adding very little water.
- Heat 2 tbsp coconut oil/ any cooking oil add sliced onions & fry till golden brown. Remove & keep aside.
- Add masala & fry stirring continuous on low flame for 2-3 mins then add water to get semi thick gravy or (according to the thickness you desire).
- Add salt, cover & cook on medium flame for 2-3 mins. Adjust salt, spice & sourness according to your taste.
- Add fried fish, cover & cook for one boil.
- Remove, add fried onions & serve with hot rice.
Did You Make This Recipe?
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