indianutama· 4 porsi

Kari Ikan India

Name: Kari Ikan India
Cuisine: indian
Ingredients: 500g firm white fish (rohu, katla, or cod), cut into 3cm pieces; 2 tbsp mustard oil; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp fenugreek seeds; 2 dried red chilies, whole; 1 bay leaf; 2 medium onions, finely chopped; 1 tbsp ginger-garlic paste; 2 medium tomatoes, pureed; 1 tsp turmeric powder; 1.5 tsp red chili powder; 1.5 tsp coriander powder; 1 tsp garam masala; 1 cup water; Salt to taste; 2 tbsp fresh coriander leaves, chopped

Indian Fish Curry

Bahan

500g firm white fish (rohu, katla, or cod), cut into 3cm pieces
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
2 dried red chilies, whole
1 bay leaf
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, pureed
1 tsp turmeric powder
1.5 tsp red chili powder
1.5 tsp coriander powder
1 tsp garam masala
1 cup water
Salt to taste
2 tbsp fresh coriander leaves, chopped

Cara Membuat

1Marinate fish pieces with 1/2 tsp turmeric, 1/2 tsp red chili powder, and salt for 15 minutes.
2Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat.
3Add cumin, mustard, fenugreek seeds, dried chilies, and bay leaf; splutter for 30 seconds.
4Add chopped onions and sauté until golden brown, about 8-10 minutes.
5Stir in ginger-garlic paste and cook until raw smell disappears, 1-2 minutes.
6Add tomato puree, remaining turmeric, red chili powder, coriander powder, and salt; cook until oil separates, 5-7 minutes.
7Pour in water, bring to a boil, then simmer for 5 minutes to develop gravy.
8Gently slide in marinated fish pieces, cover and cook on low heat for 8-10 minutes until fish is cooked through.
9Sprinkle garam masala and garnish with coriander leaves; rest covered for 5 minutes before serving.

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