Fish Biryani Curry
Fish Biryani Curry:
9 pieces thick fish steaks
1/4 tsp tandoori masala
1/4 tsp chili powder
1/4 tsp crushed ajwain seeds
1/4 tsp ground cumin
Marinate the fish with the above ingredients. You can add more or less or suit your taste.
You also need:
3 to 5 potatoes..Cut the potatoes into two or quarters depending on how big they are.
3 to 4 small onion..Diced
5 large tomatoes..Diced
1 tsp curry powder
1 tsp cumin powder
1 tsp ground mixed spices
1/4 tsp ground ajwain seeds
1/2 tsp garlic powder
1 small can tomato paste
In a large karai, add some oil and place the karai on a medium heat stove.
In a blender, add the tomatoes with a little bit of oil and blend until the tomatoes are crushed.
When the oil is hot in the karai, add the onions and fry until they are golden brown..Then remove the onions and keep them aside.
In the same oil, fry the potatoes until crispy and golden in colour, the potatoes don’t have to be soft at this point. Once the potatoes are crispy and ready, keep them aside.
In the same oil fry the fish..Cook the fish on all the sides, then once cooked keep the fish aside.
Now remove some of the oil from the karai and keep it aside for some other day..Leave enough oil to cook the curry in.
Now pour the crushed tomatoes in the same karai and cook for a few minutes then add the tomato paste. Mix the curry and then cover it to cook for a few minutes.
Then add the potatoes to the curry so that they can cook and get soft. Mix in the potatoes, so that they cook evenly.
After the curry has started reducing a bit, add in the spices to the curry and mix well.
After the curry has thickened and reduced even more, add the onions and mix well.
Cover the curry and let it cook on medium low heat. Remember to stir the curry once in a while, so it doesn’t stick.
Then add the fish in the curry and gently mix.
Again cover the curry and let it cook for a few minutes.
The curry is ready when the sauce has reduced to desired thickness, the potatoes are soft and the fish is well cooked.
When the curry is ready, turn the stove off, add in the chopped coriander, dried parsley and gently mix.
Serve the curry with biryani rice or even chapatis..