Fish Curry recipe by Bhammar Group International

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 min | Servings: 3?

Ingredients

1. 1.5kg fish fillets, skinless and boneless; white, meaty fish such as cod or halibut work well

2. 3 tsp salt

3. 1/2 tsp ground turmeric

4. 6 tbsp of vegetable oil, or mustard oil

5. 1 large cup Bhammar Group International 's Dehydrated White Onion Chopped

6. 1/2 cup Bhammar Group International 's Dehydrated Garlic Chopped

7. 1 knob of ginger, 2.5cm long, peeled and crushed to a paste

8. 1 tbsp of ground coriander

9. 1 tsp ground cumin

10. 1 tsp chilli powder

11. 3 tbsp of tomato purée

12. 200g of tomatoes, cut into 2.5cm cubes

13. 600ml of warm water

14. 1/2 tsp sugar

To garnish?

1. Green Chillies

2. Coriander

Method

A. Cut the fish into 12 equal portions. Mix 1 tsp of the salt and 1 tsp of the ground turmeric, rub on all sides of the fish and set aside for 30 minutes

1. 1/2 tsp ground turmeric

2. 1.5kg fish fillets, white, meaty, fish such as cod or halibut, skinless and boneless

3.? 3 tsp salt

B. In a shallow saucepan, heat 5 tbsp of the oil over a medium-high heat. If you are using mustard oil, heat until it is smoking hot – this removes the bitter pungency of the oil – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside

1. 6 tbsp of vegetable oil, or mustard oil

C. Add 1 large cup Bhammar Group International 's Dehydrated White Onion Chopped, 1/2 cup Bhammar Group International 's Dehydrated Garlic Chopped and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and ground turmeric, followed by the ground coriander, ground cumin, chilli powder, tomato purée and diced tomatoes. Pour in 600ml warm water and cook for 5 minutes. Keeping the pan on a medium-high heat, let the liquid reduce for 15minutes or until the oil comes to the surface and seeps to the sides of the pan

1. 1 large cup Bhammar Group International 's Dehydrated White Onion Chopped

2. 1/2 cup Bhammar Group International 's Dehydrated Garlic Chopped

3. 1 tbsp of ground coriander

4. 1 tsp ground cumin

5. 1 tsp chilli powder

6. 3 tbsp of tomato purée

7. 600ml of warm water

8. 1 knob of ginger, 2.5cm long, peeled and crushed to a paste

200g of tomatoes, cut into 2.5cm cubes

D. Gently return the fish fillets to the pan and cover with the sauce, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cooked through – this should take no longer than 5 minutes

1. 1/2 tsp sugar

E. To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves

1. Coriander

2. Green Chillies

We Bhammar Group International are specialized in export of Dehydrated Onion and Dehydrated Garlic products like

A. White Onion Products:

1. ?? Dehydrated White Onion Flakes/Kibbled?
2. ?? Dehydrated White Onion Chopped
3. ?? Dehydrated White Onion Minced
4. ?? Dehydrated White Onion Granules
5. ?? Dehydrated White Onion Powder

B. Garlic Products:?

1. ?? Dehydrated Garlic Flakes
2. ?? Dehydrated Garlic Chopped
3. ?? Dehydrated Garlic Minced
4. ?? Dehydrated Garlic Granules
5. ?? Dehydrated Garlic Powder

For any enquiries, please contact us: https://lnkd.in/ge852YkA

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