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’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, indian style fish curry #anti inflammation# 黑线鳕咖喱. It is one of my favorites food recipes. This time, I’m gonna 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 current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Indian style fish curry #anti inflammation# 黑线鳕咖喱 is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. 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 that.

The ingredients needed to make Indian style fish curry #anti inflammation# 黑线鳕咖喱:
  1. Make ready 1 lb haddock fillets, cut into big cubes
  2. Make ready 1 leek, sliced
  3. Get 1/2 Onion
  4. Make ready 2 medium tomatoes, diced
  5. Get 5 button mushroom, sliced
  6. Take 1/2 cup okra, sliced
  7. Make ready 1 (16 oz) homemade fish stock, or any stock
  8. Make ready 1/4 cup coconut cream or mascapone cream
  9. Prepare 4 Tsp olive oil
  10. Prepare 1 Tsp Ginger paste
  11. Make ready 1 Tsp garlic paste
  12. Make ready 1 tsp cumin seeds
  13. Take 1/2 tsp turmeric powder
  14. Make ready 1 tsp peperika powder
  15. Make ready 1/4 tsp fenugreek powder
  16. Get 1/2 tsp mustard seeds
  17. Take to taste Salt and sugar
  18. Get 4 sprig fresh cilantro
Steps 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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