This fish gravy is a simple preparation which can be prepared quickly with ease. The combination of yoghurt and tomato is the base of this gravy which brings in the smooth and tangy flavor.
Fish in yoghurt gravy is so delicious that you can enjoy it with rice as well as with any of your favorite Indian bread. We like it with bread, laadi pav or crusty bread. It tastes good when soaked up in this yummy gravy.
I usually prepare this gravy when I do not have fresh coconuts or coconut milk. Sometimes when we are looking for a refreshing change then I make this gravy. If you do not like coconut based curry then this is it. This fish gravy is mildly spicy and has a subtle taste of well blended spices. If you like very spicy curry then you can adjust the chilli powder according to your personal taste. It is better to allow the curry to rest awhile for the flavors to meld.
If you are longing for fish gravy which is tangy and can be made in a few minutes then just go ahead and try this one. Be assured you won’t be disappointed. Enjoy! 😀
- 8 slices King Fish or any firm fish
- 2 med. Onions (peeled & finely diced)
- 2 tsp. Tomato paste/puree
- 4 tbsps. fresh Curds/Yoghurt (lightly whisked)
- 2 fresh Green Chillies (slit)
- 1 tbsp. fresh Ginger-Garlic paste
- ½ tsp. Turmeric pwd.
- 1 ½ tsp. Red Chilli pwd.
- ¼ tsp. Jeera pwd.
- 2 tbsps. Coriander pwd.
- ½ tsp. Garam Masala pwd.
- 4 tbsps. Vegetable Oil
- Salt to taste
- Water – as needed
Wash the fish slices and marinate with ginger garlic paste, some salt and ¼ tsp. turmeric pwd. for about 20 mins.
Heat a sufficiently broad wok/kadhai with oil. Reduce heat and sauté the remaining ginger garlic paste till the rawness disappears.
Add diced onions and sauté till soft and translucent.
Then add slit green chillies, turmeric pwd., red chilli pwd., jeera pwd., coriander pwd. and stir for a few seconds.
Add the tomato paste or puree and cook for about 2 mins.
Add whisked curds and cook till you see slight oil separation.
Add enough water depending on the desired thickness of gravy and cook on medium heat until it comes to a boil.
Reduce heat, gently place the fish slices in the gravy. Make sure the fish slices do not overlap and the gravy covers the fish completely.
Let the fish simmer in the gravy till cooked and tender.
Adjust salt to taste and sprinkle garam masala pwd.
Gently turn the fish to cook on the other side. Cook for another 2 minutes.
Set the wok/kadhai aside and prepare the tempering.
For the Tempering :
- ½ tsp. Mustard Seeds
- 1 Sprig fresh Curry Leaves
- 2 Whole dry Kashmiri Chillies
- 1 tsp. Vegetable Oil
In a tempering pan, heat oil. Reduce the heat and add the ingredients for tempering. Let it splutter for a few seconds. Pour the tempered ingredients on to the prepared fish gravy. Serve the Fish in Curd Gravy with steamed rice or with rotis, chapattis or phulkas.