Where ever you go in India, if fish is available easily, then there would a recipe for a fish curry. Each recipe would be slightly different in different areas. My sister has lived in Kolkata but still makes fish curry which would perhaps be more in tune with one prepared in the Old Delhi style. This version of Fish Curry is her style. It is lightly different from the one I have written about in the past but I quite liked it.
In Delhi, one mainly gets river fishes. The common fresh water fishes that are generally available in Delhi are Singhara, Surmai, Sole, Rahu and Betki. The first three are easier to fillet as there is only a single central bone, whereas, Rahu and Betki have many small bones. People who don't mind bones may well find the later fishes tastier.
In preparing this we bought Surmai, which was filleted and cut into 2-3 inches wide pieces.
- 1 Kg Fish cut into small 2-3 inch pieces
- 4 Small onions chopped or grated.
- ½ tsf Fenugreek (Methi) seeds
- 2 tsf Chilli Powder
- 3 tsf Coriander powder
- ½ tsf Turmeric (Haldi) powder
- 1 tsf Salt to taste
- 2 tsf Mango (Amchoor) powder
- 3-4 tbsf Oil for cooking
- Heat the oil in a wok. When hot put the Fenugreek seeds.
- As soon as the fenugreek seeds turn brown (not black) add onions, chilli powder, coriander powder, salt and Turmeric powder. Brown these over medium heat.
- Add Mango powder and mix well.
- Add the pieces of fish and lightly fry in the masala.
- Add 300 mls of water and mix well. Let the fish cook on open wok so the gravy becomes slightly thick as well. However, this preparation requires thin gravy.