BANGALORE FISH CURRY
I spent time in Bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that I experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit I came up with this dish. Its has remarkable flavour and goes well with any firm, white fish
Provided by 963949
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut halibut into chunks and set aside.
- Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
- Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
- Add coconut milk and heat till the coconut milk bubbles.
- Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
- Mix cornflour with a little water and add to the dish to thicken.
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Nawaz Rajpoot
[email protected]I will definitely try this recipe. It looks delicious.
Cameron Dyer
[email protected]This recipe is amazing! Thank you for sharing it.
Bilcain Rashid
[email protected]How long can I store this curry in the refrigerator?
Brezzy G
[email protected]Can I use a different type of fish, like salmon or tilapia?
Naima Aktar
[email protected]I'm allergic to coconut milk. Is there a substitute I can use?
Kathy Ataman
[email protected]I didn't have any fresh fish on hand, so I used frozen fish fillets. The curry still turned out great.
Emlyn The Gremlin
[email protected]This recipe was a bit too time-consuming for me. I prefer recipes that are quicker and easier to make.
Nour Queen
[email protected]I found this recipe to be a bit bland. I added some extra garam masala and ginger-garlic paste to give it more flavor.
Alaa Makki
[email protected]This fish curry is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili pepper if you don't like spicy food.
Lawrence Little
[email protected]I've made this recipe several times now and it's always a hit. It's a great dish to serve at parties or potlucks.
MD Jahidul Islam Jony
[email protected]I'm not a big fan of fish curry, but this recipe changed my mind. It's so flavorful and delicious, I couldn't resist going back for seconds.
Gabby Ramirez
[email protected]This fish curry is a great way to use up leftover fish. I often make it when I have some salmon or tilapia that needs to be used up.
Stevinblaine Pascal
[email protected]I love the addition of tamarind to this curry. It gives it a nice tangy flavor that balances out the richness of the coconut milk.
Md Rezaulgazi
[email protected]The use of coconut milk in this recipe adds a creamy and rich texture to the curry. It's a great way to add some extra flavor and depth to the dish.
bright djaba
[email protected]The step-by-step instructions in this recipe are very helpful, especially for beginners like me. I was able to follow them easily and make a delicious fish curry.
Atik St
[email protected]This is one of my favorite fish curry recipes. It's easy to make and always a crowd-pleaser.
oumer ali
[email protected]I tried this recipe last night and it turned out amazing! The fish was cooked perfectly and the curry was rich and flavorful. My family loved it.
Wilfred Tembo
[email protected]This Bangalore fish curry is a delightful dish that offers an explosion of flavors. The use of fresh ingredients and aromatic spices creates a harmonious balance that tantalizes the taste buds.