Do you want to try something new for dinner? Look no further than a Bombay fish curry! This delicious and aromatic dish is sure to please your taste buds. While there are many variations of fish curries across India, this recipe includes a surprise ingredient that sets it apart: coconut milk.
“Coconut milk is used quite extensively in coastal Indian cooking especially in South India where we use it abundantly with meat and seafood, ” says Chef Kunal Kapur.
Traditionally, Bombay fish curry calls for chunks of white fish cooked in a spicy tomato-based sauce infused with onions, garlic, ginger, coriander seeds, cumin powder, turmeric powder, and other flavorful spices. However, the addition of creamy and slightly sweet coconut milk gives the dish an irresistible richness and depth that will have everyone coming back for seconds.
Intrigued by this unique twist on a classic favorite? Keep reading for step-by-step instructions on how to make your own Bombay fish curry at home!
Table of Contents
What You Need:
If you are wondering how to make Bombay Fish Curry, here is a list of ingredients that you will need:
- 1 lb fish (tilapia, cod or haddock)
- 3 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ginger paste
- 2 green chilies, sliced in half lengthwise
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1/2 tsp red chili powder (optional)
- salt to taste
- cilantro for garnish
“Heat the vegetable oil in a pan. Add onions and fry until browned. “
Add minced garlic and ginger paste. Cook for another minute or two.
“Add the sliced green chilies, turmeric powder, coriander powder, and red chili powder (if using). Fry everything together for about two minutes. “
Add water to create gravy consistency and bring it to boil before adding salt.
“Place your fish gently into the pan with the prepared mixture. Allow this whole mixture to cook on low heat just until the fish gets cooked completely without stirring too much as they might break up. “
Garnish with some freshly chopped cilantro leaves. Serve hot with steamed rice!
In conclusion, making Bombay Fish Curry is very simple when you have all the necessary ingredients ready at hand. Just follow these easy steps, and in no time you can prepare a delicious fish curry that will be loved by your family and friends alike.Fish, Onion, Tomato, Ginger, Garlic, Turmeric Powder
If you are wondering how to make Bombay (or Mumbai) Fish Curry at home, the recipe is quite simple and can be prepared with easily available ingredients. This curry typically uses fish that is commonly found in the coastal areas of India such as Kingfish or Pomfret.
To begin with this recipe:
1. Heat a pan with some oil on medium heat and fry sliced onions until they turn translucent.
2. Add chopped ginger and garlic to the pan and sauté for a minute till their raw smell goes away.
Note: The key to making delicious curries lies in cooking the spices well.
3. Now add finely chopped tomatoes followed by turmeric powder and allow it to cook for 5-7 minutes till they soften and blend into a thick mixture.
4. It’s time to add water as per your required consistency and mix everything well before adding in chunks of fish (around 500gms). Cook covered for around 10-12 mins depending on the thickness of the fish pieces used.
Your spicy yet flavourful Bombay Fish curry is now ready! Garnish it with coriander leaves & serve hot soon after cooking alongside steamed rice or chapatis! You could also squeeze fresh lemon juice over it before serving if prefered!
Preparing The Fish:
In order to make a delicious Bombay fish curry, it is essential to start with fresh and high-quality ingredients. For this recipe, you will need any firm fleshed white fish such as sea bass or cod.
The first step in preparing the fish for the curry is cleaning and scaling it thoroughly. Remove the head, tail, and guts of the fish and rinse well under cold running water until all traces of blood are removed. Cut the fish into bite-sized pieces that are roughly equal in size so they cook evenly.
Next, marinate the fish pieces in some turmeric powder, salt, red chili powder, and lemon juice for 20-30 minutes. This helps to infuse flavor and tenderize the meat while also reducing any strong odors or flavors associated with seafood.
“Marinating your fish prior to cooking not only adds flavor but also helps to preserve its freshness. “
After marination, lightly dust each piece of fish with flour before shallow frying them over medium-high heat until golden brown on both sides. Be careful not to overcrowd the pan whilst frying as this can lower the temperature of hot oil causing them sit around rather than crisp up nicely!
Clean, Marinate, and Fry the Fish
For preparing Bombay fish curry, the first step is to clean and marinate the fish before frying it.
To start with cleaning, rinse the fish in cold water and remove all the scales by using a scraper or knife. Then make a small slit from head to tail on one side of the fish and remove any innards.
After cleaning, prepare marinade by mixing 1 tablespoon of turmeric powder, 2 tablespoons of chili powder, 1 teaspoon of salt, and 2 tablespoons of lemon juice in a bowl. Apply this marinade generously over each piece of fish and let it sit for at least half an hour.
Pro-tip: If you want your fish to be less spicy, reduce the amount of chili powder used in marinade according to your taste preferences.
In the meantime, heat oil in a frying pan until hot but not smoking. Once heated properly add seasoned pieces of fish into it one at a time (you can also use egg batter if desired), cook till golden brown on both sides which usually takes around two minutes per side depending on thickness. Remove fried fishes carefully with tongs or slotted spoon onto paper towels to drain excess oil from them.
Making The Curry:
Bombay fish curry is a popular dish from India, known for its rich flavors and spicy kick. If you’re interested in trying your hand at making this delicious meal, here’s how to do it.
Firstly, gather all of the necessary ingredients including fresh fish like kingfish or mackerel, onion, garlic, ginger, tomatoes, spices like turmeric powder and cumin seeds, coconut milk/cream and tamarind paste.
To begin the cooking process, heat some oil in a large pot over medium-high heat. Add sliced onions and fry until they are golden brown. Next step is to add crushed garlic and grated ginger into the pot and stir well before adding chopped tomatoes in. Cook them until they soften up which should take about 5-7 minutes.
“For even more flavor, toast your whole spices (like cumin seeds) in dry pan at low flame so that their aroma comes out perfectly. “
Add turmeric powder and cumin seeds then fry them together for another couple of minutes while stirring continuously. Now mix in one tablespoon of tamarind paste with water making sure there aren’t any lumps left from the mixture as these can taste unpleasant once cooked down. Pour this mixture onto top of vegetables before adding fish fillets into it too! Remember to not overcook fish otherwise it will become rubbery.
Lastly pour coconut milk or cream slowly allowing everything simmer properly on low flame for around 20-25 minutes. Serve hot garnished with coriander leaves along with steamed rice!
Sauté Onion, Tomato, Ginger, Garlic, and Turmeric Powder. Add Fish and Water. Cook.
If you’re a fan of spicy seafood dishes, then Bombay fish curry is definitely worth exploring. The recipe is easy to follow once you have all the ingredients at hand.
To start off, finely chop one onion and dice two ripe tomatoes. Peel an inch of ginger root and slice it thinly. Minced three cloves of garlic as well.
Heat oil in a large pan over medium heat. When the oil starts smoking lightly, add the chopped onions to it, stirring until they turn golden brown; usually takes around five minutes. Then add diced tomatoes along with sliced ginger retaining constant stir for another three minutes. Add 1 teaspoon turmeric powder along with minced garlic for another minute. At this stage add your favorite fillets of white-fleshed firm fish like snapper or barramundi (around 500 gm) into the pan evenly coating them with sautéing vegetables. Add enough water (2 cups) so that everything gets adequately covered up in liquid content while cooking without making the dish too watery. Let it simmer for fifteen to twenty minutes till gravy achieves reasonable thickness. Turn off heat after verifying that chunks are cooked through correctly – serve hot with rice or naan bread as desired! Bon Appetit!
“Bombay fish curry is such a flavorful dish that can be customized according to your liking by adjusting spices accordingly. “
The Secret Ingredient:
When it comes to preparing a delicious Bombay fish curry, there are a few key ingredients that you simply cannot do without. However, one ingredient in particular really makes this dish stand out from the rest. So what is the secret ingredient? It’s none other than
Tamarind juice serves as both a souring agent and flavor enhancer for your fish curry. Tamarind works especially well when cooking seafood dishes. Besides giving the curry its signature tartness, tamarind imparts an earthy undertone while also softening the texture of any tough proteins used such as shrimp or fish fillets.
To start off making your Bombay Fish Curry – Sauté chopped onions and tomatoes in oil till they turn golden brown followed by adding ginger-garlic paste with salt to taste. Add in some powdered masalas consisting of chilli powder, turmeric powder and coriander powder along with a bit of sugar(optional)to round up all flavours. Cook everything together until they begin releasing aromatic smells Lastly add soaked Tamarind pulp extract(also available commercially).
To take things up another notch- Pair your hearty bowl of Mumbai-style fish curry with some steamed Basmati rice garnished with fresh green cilantro leaves on top. Share at dinner table alongside rotis/chapati/naan/bread or just indulge alone savouring every bite!
In conclusion, with its mouthwatering aroma, ease of preparation & unique use of spices, taste, &ingredients, Mumbai style Fish Curry With Tamarind extract will surely be added to your weekly go-to recipes.
Kokum or Tamarind
If you’re making Bombay Fish Curry, both Kokum and Tamarind can add a tangy flavor to the dish. But which one should you use? Here’s what you need to know:
Kokum is a fruit native to India. It has a sweet-sour taste that works well in fish curries. To use kokum, soak it beforehand in warm water for 10 minutes or so until soft. Then remove the pulp from the outer covering and discard the covering before adding the pulp to your curry.
Tamarind also adds acidity to dishes and gives them a tart flavor. You can find tamarind paste easily in grocery stores these days but if you prefer using whole tamarind pods, follow these steps: break off a small piece of dried tamarind pod and submerge it into hot water; let it sit for around ten minutes until softened enough to separate the seeds from the flesh.
Ultimately, whether you choose Kokum or Tamarind depends on personal preference after experimenting with each over time. Some believe kokum tastes better when it comes to mild flavored fishes whereas others argue tamarind pairs best with spicy seafoodies because its stronger sour flavor perfectly balances out heat – either way ensures adding just enough amount of zest as suggested within your recipe complementing other flavors thereby enhancing overall flavour profile.
Tip: A little goes a long way! Be cautious not to overload your dish as too much acid could lead seafood overpowering with citric elements claiming all spotlight suppressing all else flavor complexity present in there like those herbs-infused marinades et. al
Serving Suggestions:
The delicious and flavoursome Bombay Fish Curry is best served hot with steamed basmati rice or naan bread. You can also serve it along with rotis, parathas or jeera rice.
For a complete meal, you may pair this fish curry with some pickled onions or cucumber salad on the side. This not only helps to balance the spiciness but also adds freshness to the dish. Alternatively, you can also try serving it along with a veggie stir-fry of your choice.
If you prefer a milder flavour, then an additional dollop of yogurt can be added while plating the dish. This will help bring down the heat and add creaminess to the curry.
Note: If making this recipe for guests, make sure that you have a variety of wine options available because fish curries tend to go well with white wines such as Sauvignon Blanc or Riesling
This exotic seafood delicacy from India’s city of dreams makes for an excellent main course item in festive menus. Its rich texture and intense taste are bound to impress anyone who dares to experience its delightful burst of flavours!
With Rice, Naan, or Roti
If you are looking for a delicious Indian curry recipe, then Bombay Fish Curry should definitely be on your list. This spicy and flavorful dish is easy to prepare at home and can be served with rice, naan or roti.
To make the perfect Bombay Fish Curry, start by marinating your fish in turmeric powder and salt for about 30 minutes. Meanwhile, heat some oil in a pan over medium-high heat and sauté sliced onions until they turn golden brown.
Add crushed ginger-garlic paste and chopped tomatoes to the pan and cook until the mixture turns into a thick gravy. Then add red chili powder, coriander powder, cumin powder, garam masala powder and mix well.
Pro-tip: If you want an extra kick of spice, you can also add green chilies to the curry while cooking it!
Now it’s time to add the marinated fish pieces along with some water and bring everything to a boil. Reduce the heat to low-medium and let it simmer for 10-15 minutes or until the fish is cooked through.
Serve hot with a side of steaming white rice, fresh naan bread or soft rotis. Garnish with freshly chopped cilantro leaves before serving for added flavor.
Overall this dish is incredibly versatile because it can pair easily with anything from white wine varieties up through big bold reds depending on how much spiciness was dialed up within your particular recipe so don’t hesitate trying many different things once you’ve mastered its preparation!Frequently Asked Questions
What are the ingredients required to make Bombay fish curry?
To make Bombay fish curry, you will need fish fillets, onions, tomatoes, garlic, ginger, green chilies, coconut milk, curry leaves, mustard seeds, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. You can also add tamarind pulp for sourness and sugar for sweetness. These ingredients give the curry a delicious and unique flavor that is perfect for seafood lovers.
How do you prepare the fish for Bombay fish curry?
Before adding the fish to the curry, it is essential to prepare it properly. Rinse the fish fillets and pat them dry with a paper towel. Then, cut the fillets into smaller pieces and season them with salt and turmeric powder. This helps to enhance the flavor of the fish and also adds a beautiful color to it. You can then shallow fry or pan fry the fish pieces until they are golden brown and crispy.
What is the cooking process for making Bombay fish curry?
To make Bombay fish curry, heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Once they start to splutter, add onions, garlic, ginger, and green chilies. Cook until the onions are translucent. Then, add tomatoes, coriander powder, turmeric powder, red chili powder, salt, and tamarind pulp. Cook until the tomatoes are soft and mushy. Add coconut milk and bring the mixture to a boil. Add the fried fish pieces and cook for 5-7 minutes until the curry thickens. Serve hot with steamed rice.
How do you adjust the spice level in Bombay fish curry?
If you want to adjust the spice level in Bombay fish curry, you can add more or less red chili powder or green chilies according to your taste. You can also add sugar or coconut milk to balance out the spiciness. If you prefer a milder curry, you can remove the seeds from the green chilies before adding them to the curry. Taste the curry as you cook it and adjust the seasoning accordingly.
What are some common side dishes to serve with Bombay fish curry?
There are many side dishes that pair well with Bombay fish curry. Some common ones include steamed rice, naan bread, roti, papadum, cucumber raita, and mango chutney. These side dishes complement the flavors of the curry and also add texture and variety to the meal. You can also serve a salad or some roasted vegetables for a healthier option.