How to Make Dhaba-Style Fish Curry

 How to Make Dhaba-Style Fish Curry

Fish in the market come in so many distinct varieties that it's simple to mistake one for another. Basa, salmon, tuna, king fish, red snapper, hilsa, and cod are just a few examples. It's not until you really start cooking them that you find each has a distinct culinary profile and cooking style. It's one of the main causes for home cooks' aversion to this lean protein. After all, just a few seconds separate overdone fish fillets from well-done ones.

Let's discuss why fish is one of the most nutritionally balanced protein sources before we learn how to cook with it. Minerals and vitamins like A and D abound in these sea delicacies. They are an important source of the often discussed Omega-3 fatty acids. Unsaturated fatty acids of the omega-3 variety have anti-inflammatory properties. Numerous studies show that consuming Omega-3 improves mental health and lowers high blood pressure by controlling blood flow in the body. Fish has long had a solid reputation as a nutritious "brain food." Omega-3 is best obtained from fish because the body is unable to manufacture it on its own. 

Fish Curry in the Dhaba Style Recipe

We have discovered the recipe for a traditional dhaba-style dish—none other than fish curry—to sate our dhaba cravings. Enjoy this mouthwatering fish curry along with the masaledaar delights of a dhaba.

Ingredients of Dhaba-Style Fish Curry

• 500 Gram Fish (Rohu, Trout, Asian Carp)
• For Marination:
• 1 tbsp Besan
• 1 tsp Kashmiri red chilli powder
• 1 tsp Turmeric powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Cumin powder
• 1 tsp Salt
• 2 tsp Lemon Juice
• 2 tbsp Oil
• 1 tbsp Water
• 100 gram Chopped onions
• 1 Clove Ginger (chopped)
• 200 gram Chopped tomatoes
• 1/2 tsp Turmeric
• 1 tsp Red chilli powder
• 1 tsp Coriander Powder
• 1 tsp Kashmiri chilli powder
• 3/4 tsp Cumin powder
• 1/2 tsp Mustard Seeds
• 2 Green Chillies (chopped)

How to Make Dhaba-Style Fish Curry

    

1

.

Mix the items for the marinade in a bowl. Add all the fish pieces and mix them to coat the fish pieces with the masala mix. Set aside for 30 mins.

2.

Add the onion, tomatoes, ginger and garlic into a blender/grinder and blend it into a smooth paste.

3.

Heat oil in a pan for shallow frying and add the marinated fish pieces side by side. Fry the fish pieces on medium heat for 3 mins on each side till slightly browned. Continue to fry on high heat for 2 mins on both sides. Remove and set aside on a plate.

4.

Now take another wok or kadhai and heat oil. Add the mustard seeds and when it splutters, add the chopped green chillies.

5.

Add the onion-tomato paste, give it a mix and fry on high to medium heat for 20 mins till the paste is fried & reduced and oil separates.

6.

Now add the spice powders and salt, give a mix and continue to fry on medium to low heat for 5-6 mins till the masala is cooked & granular and oil separates.

7.

Add 400 ml water, give a mix and add the fried fish pieces. Cover and cook on low heat for 10 mins till oil separates.

8.

Remove the lid and add the roasted & powdered Kasuri Methi (fenugreek leaves). Give a mix and simmer for around 2-3 mins.