I always loved this curry when my mother made it. Searing the fish or lightly frying it with just a little salt and turmeric powder and then including it in a curry that is not too spicy, just made the fish and the curry absolutely delicious. The same curry can be made with Rawas (Indian Salmon) or Surmai (King Fish) and is sometimes made into a Roce curry with coconut milk added to the curry at the end of cooking and then garnished with some golden fried onions. Absolutely lip smacking!

Fried Fish Curry

Ingredients

• 2 medium pomfrets (750 gms. Total approx.)
• ¼ tsp. salt
• ¼ tsp. turmeric

For tempering

• 1 medium onion
• 2 green chillies
• 1” pc. Ginger
• 2 tbsp. coconut oil

Masala to grind to a paste

• 4 Kashmiri chillies
• 4 heaped tbsp. coconut powder
• ½ tbsp. coriander seeds
• ¼ tsp. cumin seeds
• 6 to 8 peppercorns
• 1 small onion
• 2 flakes garlic
• 1/4 tsp. turmeric powder
• Small marble sized ball tamarind
• 1 tsp. salt or to taste

Method

1. Clean the fish and cut into desired pieces. 
2. Wash well and drain.  
3. Apply salt & turmeric powder and toss the fish lightly.  Set aside for 10 to 15 minutes.  Meanwhile prepare the spices for the masala and grind to a smooth paste adding a cup or two of water.
4. Heat a frying pan and add 2 tbsp. of oil to the pan and fry the fish pieces lightly on both sides.  Remove and set aside.
5. For tempering, slice the onion, shred the ginger and slit the green chillies. 
6. Heat the oil in a pan and add the chillies, ginger and onion and fry till light brown. 
7. Add the masala paste with the masala water, 1 tsp. salt, bring to a boil and simmer 5 minutes. 
8. Add the fried fish, bring to a boil and cook 10 minutes till oil surfaces.
9. Serve hot with boiled rice, vegetable and some pickle for a light but delicious meal.