Fish fry!

This is loosely based on Apollo fish curry – a popular spicy and slightly tangy dish from Hyderabad.  You can use any fish – that doesn’t flake too easily – in this dish.  I have made this with both cat fish and tilapia fish fillets.  Salmon can be used as well.  Apollo fish requires the fish to be deep-fried in oil and not wanting to go that route I modified it slightly.

IMG_4027FullSizeRender

Ingredients:

  • Fish fillets – 1 pound
  • Oil – 4 tbsp
  • 2 medium onions
  • Ginger garlic paste – 1 tbsp
  • Salt – to taste
  • Chilli powder – 1 tbsp (start with 1/2 tbsp and add according to your spice level)
  • Yogurt – 1/4 cup
  • Mustard seeds – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Methi powder – 1/8 tsp
  • Coriander powder – 1 tbsp
  • Curry leaves – about 10

Method:

  1. Wash the fillets and pat them dry.  Cut them into 1-2 inch size pieces
  2. Marinate them with some salt, 1 tsp chilli powder and 1/4 tsp turmeric powder.  This step is optional
  3. Heat oil and add mustard seeds when hot
  4. Add diced onions and curry leaves when mustard seeds splatter
  5. Saute onions until they turn brown around 5 minutes on medium-high heat.  Keep stirring so they don’t burn
  6. Add ginger-garlic paste and saute until the raw smell disappears
  7. Add turmeric, chilli, coriander, cumin and methi powders and saute for a few seconds
  8. Add marinated fish and yogurt and cook this on high heat for about a minute
  9. Carefully turn the fish over, cook for another minute
  10. Reduce flame, close the lid and cook the fish for 10 minutes or more until it is done and flakes easily
  11. Garnish with coriander leaves and serve with hot rice* or rotis

*The rice in the picture above has some quinoa in it.  Because of its nutritional value I tried to incorporate quinoa into my kids diet and they did not like the texture of cooked quinoa.  A dear friend gave me the idea of cooking rice with quinoa – that went well with kids – and I thank her every time I make rice with quinoa.  You can start with 1/4 cup quinoa to 1 cup of rice and work your way up to 1 cup of quinoa for 1 cup of rice (which is what I do these days).  In fact, the day I forget to add quinoa to rice my kids say ‘Why is the rice so white?’…so I guess quinoa has been properly incorporated!

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