Indian style fish curry #anti inflammation# 黑线鳕咖喱
Indian style fish curry #anti inflammation# 黑线鳕咖喱

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, indian style fish curry #anti inflammation# 黑线鳕咖喱. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Indian style fish curry #anti inflammation# 黑线鳕咖喱 is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Indian style fish curry #anti inflammation# 黑线鳕咖喱 is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have indian style fish curry #anti inflammation# 黑线鳕咖喱 using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Indian style fish curry #anti inflammation# 黑线鳕咖喱:
  1. Take 1 lb haddock fillets, cut into big cubes
  2. Take 1 leek, sliced
  3. Get 1/2 Onion
  4. Prepare 2 medium tomatoes, diced
  5. Make ready 5 button mushroom, sliced
  6. Get 1/2 cup okra, sliced
  7. Get 1 (16 oz) homemade fish stock, or any stock
  8. Prepare 1/4 cup coconut cream or mascapone cream
  9. Take 4 Tsp olive oil
  10. Make ready 1 Tsp Ginger paste
  11. Prepare 1 Tsp garlic paste
  12. Prepare 1 tsp cumin seeds
  13. Get 1/2 tsp turmeric powder
  14. Take 1 tsp peperika powder
  15. Make ready 1/4 tsp fenugreek powder
  16. Get 1/2 tsp mustard seeds
  17. Make ready to taste Salt and sugar
  18. Make ready 4 sprig fresh cilantro
Instructions to make Indian style fish curry #anti inflammation# 黑线鳕咖喱:
  1. Season fish cubes with salt and allow it to marinate for at least 15 minutes before cooking.
  2. Sear fish cubes in oil until fully cooked. Ideally using a nonstick pan.
  3. Blend cumin seeds, fenugreek seeds, coriander into powder and set aside. Purée garlic and Ginger into paste.
  4. Heat up oil in a pot, add dried spices (except turmeric and peperika) and sauté until aromatic. Add garlic Ginger paste and sauté for another few seconds. Then add minced onion and cook until onion become translucent.
  5. Add diced tomatoes and salt. In a minute or two, red juice will be obvious. Add turmeric powder and peperika powder. Add cream now.
  6. Pour in fish stock or just water if you don't have any. Add all veggies at this time. Whatever veggies you have in the fridge works for this recipe. I use sliced leek, okra and mushroom. Bring it to a boil then reduce heat to allow it to simmer for about 15 minutes.
  7. Stir in seared fish. Adjust seasoning if necessary. Decorate with fresh cilantro.
  8. Perfect to serve with Indian style garlic cilantro naan

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