Do SEABASS FISH Make More tasty than Other fish ? The Real Process - Less Time GR

My honest and truth Process of Seabass fish curry and its taste !!

Exploring SEABASS FISH CURRY (Khajura) sauce in sesame oil untold technique involved in making fish curry | No exceptional to sesame oil

The fish curry is traditional recipe of south india as we people have lot of cravings for the FIsh curry it can be any type of fish but fish sauce curry is famous south indian recipe among

non vegetarian recipes. since i cooked head and tail of seabass fish it consumes larger time to cook which takes extra 5 minutes comparing to other small arts of fish and washing the head and

tail part of fish is hard damn requires lot of cleaning water and rock salt to remove the filthiness on fish (seabass head and tail).

SEABASS FISH Make More tasty than Other fish

✨ABOUT THE RECIPE:

▼INGREDIENTS:

Seabass fish - 1/4 kf head and tail part of the fish (washed with rock salt and clean water)

Ginger - 15g

Garlic- 20g

Pepper - 1 tbsp

onion- 1 for paste

Chopped onion - 2

Chopped tomato - 2

Tamarind - 130 g washed

Tamarind water 800 ml

plain water - 800 ml

sesame oil - 1 cup

mustard seeds- 1 tbsp

cumin seeds - 1 tbsp

fenugreek seeds - 1 tbsp

crushed seasoning balls - 1 tbsp

turmeric powder - 1/4 tsp

Homemade masala - 5 tbsp

salt- 1 tsp

▼PROCEDURE:

Sea bass fish - 1/4 kg ( washed with sea salt and in clean water)

Garlic - 20 g

Ginger - 15 g peeled the skin and washed

Onion - 1 medium size chopped

Pepper - 1 tbsp to be added

Take it into the bowl

Add some water to left out paste

we use this masala water later in sauce

Washed tamarind - 130 g

adding 800 ml water and soak 20 minutes

Pour sesame oil - 1 cup high flame

Sesame oil is great for fish sauce

1 table spoon of mustard seeds

now change medium flame as mustard seeds will spill over so be careful

1 table spoon of cumin seeds

this process is simple and authentic of making fish sauce

1 table spoon of fenugreek seeds

1 table spoon of crushed seasoning balls

I can feel the aroma of spices that melts in sesame oil

Chopped onions - 2 medium size

cook onions for 2 min until becomes transparent

ginger garlic paste to be added

now change simmer and stir well so that ginger garlic paste will not stick bottom of the wok

once it rawness disappears add chopped tomato - 2

turmeric powder - 1/4 tbsp

add 5 table spoon of homemade masala

my homemade masala is secret masala that made with lot of spices

Add salt - 2 tsp

add the masala water we sorted before

400 ml of water

sprinkle curryleaf and coriander leaves

change medium flame and boil it for 15 minutes

squeeze tamarind to extract juice of it

Fish curry consumes lot of tamarind water because to avoid raw smell of the fish

hence adding lot of tamarind water almost 800 ml of tamarind water to it to counter the fish smell

stir thoroughly

cook on simmer for 35 minutes

meanwhile open the lid and stir 2 times

now fish gravy is in thick form

drop the sea bass fish 1/4kg fish into the sauce

stir slightly without breaking the fish

let it cook for 10 min on medium flame as it is head and tail part of seabass fish

This seabass fish has head and tail that are larger hence it takes extra bit time to cook

after 10 min turn off flame

leave for 30 minutes to melt masala into the fish nicely before serving

Sea bass fish sauce gravy is ready to serve now

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Do SEABASS FISH Make More tasty than Other fish ? The Real Process - Less Time GR

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