Bangalore Fish Curry Food
BANGALORE FISH CURRY
I spent time in Bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that I experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit I came up with this dish. Its has remarkable flavour and goes well with any firm, white fish
Provided by 963949
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut halibut into chunks and set aside.
- Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
- Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
- Add coconut milk and heat till the coconut milk bubbles.
- Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
- Mix cornflour with a little water and add to the dish to thicken.
BENGALI FISH CURRY (BENGAL, INDIA)
I used this recipe for week 28 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation (and sub-nation) on Earth, and Bengal, India is my 28th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. You need a firm, white fish to make this curry (I used cod, but you could also use something like swordfish or mahi-mahi.)
Provided by GiddyUpGo
Categories Indian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Put the spice mix ingredients in a grinder or mortar and pestle and crush to a fine powder. Set aside.
- Cut the fish up into chunks and place in a large bowl with the salt and turmeric powder. Toss until all your fish pieces are a nice yellow color.
- Heat the canola oil and fry the fish until it is lightly browned. Remove with a slotted spoon and set aside.
- Add a little more oil to the pan (if needed), then add the chopped onions. Saute until translucent.
- Add the ginger, garlic and bay leaf and cook for one or two minutes. Then add the spice mix and cook for another couple of minutes.
- Pour in the water along with the salt and sugar. Then take the pan off the heat and add the yogurt, stirring until all the ingredients are well-incorporated. Put the pot back on the stove over low heat and cook for five minutes, stirring occasionally to prevent burning.
- Return the fish and any juices to the pot and continue to cook over low heat, for five minutes or until the fish is cooked through. Take out the bay leaf and serve over steamed basmati rice.
Nutrition Facts : Calories 429.1, Fat 22.9, SaturatedFat 4, Cholesterol 144, Sodium 1021.9, Carbohydrate 8.3, Fiber 1.5, Sugar 4.8, Protein 46.1
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