Hotel style fish curry



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Fish – 500 gm

Coconut oil – 3 Tbsp


Tomato ( M ) – 2 Nos

Onion (M) – 1Nos

Shallots – 15 Nos

Ginger – [ M – PC ]

Garlic – 5 cloves

Green chilli – 3 Nos

Water -1/4 +1/4


Fenugreek – 1 pinch

Fennel seeds – 2 pinch

Red chilli powder – 1 Tbsp

Kashmiri chilli powder – 1 Tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1/2 tsp

Curry leaves- 2 sprigs

Coriander leaves – 1 sprigs

Tamarind – Gooseberry Size ( You can also use Kukum Star (കുടംപുളി) – 1pc ( Note: put Kukum star in to the curry along with water )

Water – 1/2 cup

Hot water – 3/4 cup

For vseasoning

Coconut oil – 2 Tbsp

Shallots – 4 Nos

Curry leaves- 1 sprigs


Heat a pan, add oil, saute onion with salt, next add shallots, ginger garlic and chilly crushed, next tomato, mix well and add water, cook for 10 minutes, transfer to mixie jar, grind into fine paste. Heat a claypot, add oil, add fenugreek, fennel , ginger garlic chopped and shallots, next add masalas, roast it well, then add grinded masala paste, mix all well, add hot water, next add tamarind juice, add required salt, allow it to boil, next add fish, cook well, finally season with ingredients in the list and add to curry.

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