how to make fish curry and rice 🍛🍛#food#fishcurry #vlog #lunch #rubidevi 😌😋

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories, and the mix is cost-effective.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

A homemade blend can be healthier and cheaper than store-bought.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is often less expensive.

Wash 1 kg of fish thoroughly in water.

Mix the fish with turmeric powder and salt, using hands to combine well.

Prepare the spice mix with cumin, black pepper, garlic, onion, red chili, green chili, and mustard seeds; add as needed.

Grind 2 tomatoes in a mixer grinder to make a paste.

Heat a kadai (wok) on the stove and add vegetable oil to heat.

Once the oil is hot, add 3-4 pieces of fish and fry until golden brown.

After frying, add mustard seeds and curry leaves to the oil until they are browned.

Add the ground spice mix to the kadai and mix well.

Season with 2 tablespoons of salt and about half a teaspoon of turmeric powder and a little less than half a teaspoon of red chili powder.

Cook the spice mix until well roasted, then add water to create a gravy.

Allow the gravy to simmer for about 5 minutes before adding the fish back in.

Cook the fish in the gravy for an additional 5-7 minutes until fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary