Nov 4, 20233 min read

I 'm in love with ✨Indian goat Fish Curry (RED MULLET) in SESAME oil | TopNotch | Indian Style

Best way to cook Thicken Indian Goat fish curry (RED MULLET) with only home spices in simple traditional way .The Fist also called Nagarai curry or Pinkish Fish . Exploring INDIAN GOAT FISH CURRY in SESAME oil | I 'm in love with ✨Indian goat Fish Curry (RED MULLET) in SESAME oil |TopNotch | Indian Style

How to make fish curry step by step in English?

The fish curry is long awaited video that i am planning a long ago but unable to shoot it was my one of my top favourite recipe , this I am in love with

is ancient method of fish curry which is famous under practice in south that cooks in sesame oil and fenugreeks spices at all, I added here lot more of tamarind water to avoid the raw fish smell which is untold technique in cooking , here sesame oil is important that goes awesome

for fish curry.

NOTE: ✨✨you should not add lemon in fish recipes✨✨ as it may harm our health because fish itself secretes an acid when melts into the sauce that may

get reacted with lemon acid hence donot add lemons in fish apart from mutton and chicken there you can squeeze out lemon drops but not in any type of fish keep remember especially for the beginners and bachelors .

Indian goat Fish Curry (RED MULLET) in SESAME oil

✨ABOUT THE RECIPE:

▼INGREDIENTS:

Indian goat fish (navarai/Rathi Goolivinda /Manakkam /Kurli, Purli) - 650 g { washed with seasalt and clean water}

pour some sea salt on the fish and leave for 5 minutes then wash with clean water multiple times to remove the filthyness on fish

Ginger - 25g

Garlic- 55g

Pepper - 2 tbsp

Chopped onion - 3

Chopped tomato - 3

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- 2 tsp

▼PROCEDURE:

Indian Goat fish - 650 g ( washed with sea salt and in clean water)

Garlic - 55 g or 3 full size

Ginger - 25 g peeled the skin and washed

Onion - 1 medium size chopped

Pepper - 2 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 - 3 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 - 3

sprinkle curryleaf and coriander leaves

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

800 ml of water

change medium flame and boil it for 15 minutes

now drain the tamarind water

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 650 g of Indian goat fish into the sauce

stir slightly without breaking the fish

let it cook for 5 min on medium flame

after 5 min turn off flame

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

Indian goat fish sauce gravy is ready to serve now

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I 'm in love with ✨Indian goat Fish Curry (RED MULLET) in SESAME oil | TopNotch | Indian Style

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