o does not love the traditional Indian non-veg recipes? I know, everybody does. Indian food in Sydney is so diverse and good that everybody has something to love and make them their favourites. Especially, when you visit the Best Indian restaurant in Wollongong for a family dine-in, then each member of the family has some of their favourite items. So there is no need to go to separate restaurants to satisfy the craving of each one of them.
So in today’s article blog, we are going to discuss the traditional Punjabi fish curry:
An overview of the dish
In this dish, the fish fillets which are coated in the following items are cooked until the nice taste is approached:
- Ginger Paste
- Garlic Paste
- Red Chilly powder
- Turmeric Powder
This is the most favorite dish which can be served along with either the heart rice or the lachha paratha.
Why is this dish cooked so much all across the world?
It is because of the beautiful and unbeatable combination of health and the taste that this dish is so loved all across the world. There are so many health benefits which include the incorporation of the essential nutrient in the diet. So let us begin with the recipe:
For fish marination
- Rohu fish
- Turmeric powder
- Red chili powder
- Ginger garlic paste-
- Salt
- Refined oil
For making paste
- Sliced onion
- Chopped tomatoes
- Ginger garlic paste
Other ingredients
- Garam masala powder
- Coriander powder
- Curry powder
- Kasuri methi
- Refined oil
- Bay leaf
- Salt
Instructions
STEP 1:
First of all, you have to wash the fish with utmost hygiene. Then take a big bowl and add all the ingredients which are given below:
- Fishes
- Turmeric powder
- Red Chilli Powder
- Ginger Paste
- Garlic Paste
- Salt
STEP 2:
Now put some oil in the pan and heat it until it gets piping hot. Now, it’s time for you to add the marinated fish. And fry the fishes.
TIP
The fish will be properly fried if both sides of the fish are brown. Now it is ready to be kept on the plate.
STEP 3:
Now, it’s the tadka time. For the preparation of the traditional Punjabi tadka, first of all, heat the oil in the huge cauldron. Once heated, then add the Indian spices and the herbs turn by turn:
- Jeera
- Mustard seeds
- Bay leaves
- Kasuri Methi
- Hing
Once all these ingredients are nicely cooked, then it’s time for you to add the following:
- Sliced Onion ( Fry them until they get a nice golden brown colour.)
- Tomatoes( Fry the tomatoes until they tend to leave the water and get blended with the onion)
- Ginger Garlic Paste
TIP
Do not put the prepared ginger garlic paste in the beginning of the tadka. You can only put it before the onions if these are chopped and not ground or blended.
Afterwards, add the following in the tadka:
- Turmeric powder
- Red chili powder
- Coriander Powder
- Curry Powder
- Garam Masala powder
STEP 4:
When the masala is thoroughly cooked, then add some water to it. After the water has boiled in it, then add the fish filets to it. Once added, then cover the lid and let it be cooked for at the latest 15 minutes.
STEP 5:
Exactly after fifteen to twenty minutes, you can switch off the flames if the Punjabi curry is ready to be served along with refreshing ingredients like the coriander or the cilantro.
How do you like the recipe?
If you like the recipe, then please let us know. We shall get encouraged to share our most admired recipes with you. There are tons of non-veg recipes to cook the fish and different kinds of meats in the most delectable way.
Please share the pics of the prepared recipes and the feedback with us. We shall be happy to know that we have helped you to cook something tasty.
So we wish you a healthy and tasty meal!!