How to make delicious cashew fish curry
To make a cashew fish curry, it is better to choose a single bone fish like Basa, salmon, otherwise the very purpose of taking the cashew fish will be wasted. Here I have taken pangash tangra fish which is easily available and has only a single throne in the center. The marinated pangash tangra fish chunks are fried very lightly and then simmered in a thick gravy made with tomatoes, cashews, garlic and ginger and finished in a warm, spicy, cumin flavored sauce and this is How to make delicious cashew fish curry.
Author: Abhijit Mukhopadhyay
Course: main
Cuisine: Indian
Level of cooking: Medium
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients
- Pangash fish chunks-4
- Cashew nuts-10-12
- Tomato-01
- Green chilies-2
- Red chili-2
- Cumin powder -1/2 tsp
- Turmeric powder-1/2 tsp
- A pinch of garam masala
- Ginger-garlic paste-1 tsp
- Bay leaves-2
- Mustard oil-2 tsp
- Coriander leaves-for garnishing
- Salt to taste
- Water(warm)-1/2 cup
How to make delicious cashew fish curry
Clean and wash the fish chunks.
Rub the fish chunks with turmeric powder and salt.
Now in a blender jar add cashew nuts, tomato and green chilies.
Make a smooth paste and keep aside.
Take a wok, heat oil to the smoking temperature then lower the heat.
Slowly add the fish chunks and lightly fry one by one, please don’t add all the fish chunks at a time, otherwise all chunks will break.
In the same wok add bay leaves and red chilies, stir it and add the cashew, tomato paste followed by ginger-garlic paste and cumin powder.
Now stir it continuously for 5 minutes, otherwise it will stick in the bottom.
Add water and allow it to cook for 2-3 minutes in low-medium flame.
Slowly drop the fish chunks and mix it slowly, and let it cook for another 2-3 minutes.
Now switch off the flame and take it out from the oven.
Transfer it to serving plate and garnish with coriander leaves.
Serve hot with rice.