King Fish curry I Anjal fish curry I Vanjaram curry

King Fish curry I Anjal fish curry I Vanjaram curry

Posted by usha_upchar Posted on July 19, 2017
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King fish curry is a tasty south Indian curry, a coconut based curry made with aromatic spices, which taste delicious when served with rice, a simple and easy recipe made with fresh King fish (Seer fish) Explore the exclusive taste of spices seeped into juicy fish pieces. Fish is a super food, packed with vitamins and minerals, and a major source of omega-3 fatty acids and many more health benefits.

Preparation time
30 mins
Cooking time
20 mins
4 people
Meal course
Side Dish
King fish – 500 gms
To Grind :–
Coconut – 2 cup grated
Dry Kashmir chilies – 6 no’s
Coriander – 1/2 Tsp
Cumin – 1/4 Tsp
Methi – 2 generous pinch
Garlic – 5 to 6 cloves
Tamarind – marble sized ball
Turmeric – 1/4 tsp
Other ingredients :–
Onion – 1 medium chopped
Tomato – 1/2 chopped
Slit green chilies – 2 no’s
Ginger – 1/2 inch chopped
Coconut oil – 2 tsp

Recipe Credit

  1. Clean fish and keep ready. Put it in salt water for 5 min and set aside.
  2. Add grated coconut, coriander, dry chilies, turmeric, tamarind into a mixer jar, add enough water to grind and blend it to a paste.
  3. Once all the ingredients are grounded add cumin and blend it again to a fine paste.
  4. Finally, add fenugreek (methi) blend it for 2 min
  5. Once done, add the grounded paste to a container/vessel, add chopped onion, tomato, ginger and slit green chilies.
  6. Mix well by adding water to adjust to your choice of consistency.
  7. Bring it to boil add water to boil, boil it for 10 min in a maximum flame, stir in between.
  8. After a good boil, add cleaned fish into it, cook covered for 5 min and remove from the flame.
  9. Heat coconut oil in a tadka pan, when it is hot fry 1/2 chopped onion until it turns to brown, sprinkle a pinch of chili powder, remove from the flame. add it to the curry, mix gently cover the lid immediately, rest it for 15 min before you serve.
  10. Serve hot with Steamed rice.

Recipe Credit

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