This is how Fish Curry (Odia Style) may help you in weight reduction
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We hope you got insight from reading it, now let’s go back to fish curry (odia style) recipe. To cook fish curry (odia style) you need 16 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Fish Curry (Odia Style):
- Prepare 500 g rohu fish(cut into round pieces)
- Get 2 potatoes peeled & cut into pieces
- Take 1/2 cup cauliflower florets
- Provide 1 onion chopped
- Use 1 tomato chopped
- Prepare 1 tbsp onion paste
- You need 1 tbsp ginger garlic paste
- Prepare 1 1/2 tsp turmeric powder
- Use 1 tsp red chilli powder
- Use 1 tsp cumin powder
- Provide 1 tsp coriander powder
- Use 1 tsp garam masala powder
- Prepare 1 tbsp chopped coriander leaves
- Provide To taste salt
- You need 3 tbsp mustard oil
- Provide 1 tsp sugar
Steps to make Fish Curry (Odia Style):
- Wash the fish well and marinate with 1 tsp turmeric powder and salt.
- Heat a skillet/ frying pan with 2 tsp oil. Spread it evenly. Gently place the fish pieces and shallow fry them from both sides until golden brown on a low medium heat. Remove and keep aside.
- In the same pan fry the potato and cauliflower florets by adding 1 tsp oil for 3-4 minutes. Keep them aside.
- In another pan heat remaining oil. Add in 1 tsp sugar. When sugar starts to caramelize add chopped onion. Fry onion till brown. Add red chilli powder, turmeric powder and saute for few seconds. Next add onion paste, ginger garlic paste, cumin powder, coriander powder and salt. Saute for a couple of minutes till oil starts to ooze out from the sides.
- Then add chopped tomato and cook till it is soft and mushy.
- Next add potato and cauliflower florets and saute for 2-3 minutes. Add 2 cups of water, cover and cook till potatoes are half done.
- Now add fish, stir well and cover it again. Cook till potatoes are completely done and the curry reaches a desired consistency. Add garam masala powder and chopped coriander leaves. Cover and turn off the flame.
- Serve fish curry hot with plain rice.
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