Fish Curry Recipe
There are so many fish curry recipes that keep floating around that one can get boggled very easily. However, cooking fish curry, as I have belatedly realized, is a very simple process. You do not even need very complicated methods or novel ingredients not seen otherwise, and any one who can cook daal can cook this fish curry too. This is a spin-off from the traditional rural fish curries of East and North East. The closest that comes to it is Assam's Masor Tenga , and it is a particular reference from my side if you wish not to try this particular recipe and go for the original instead. Ingredients: 4 medium sized fillets of fish Oil - I don't buy mustard oil in Hong Kong, and use olive oil instead. But stick to mustard oil if you can do that - about 1.5 tbsp. Even ghee will work 3 targe tomatoes chopped/pureed. I prefer a bit of the peel to be present in the fish for a more rustic feel 1 medium onion chopped fine or pasted 2 tsp of Ginger and garlic paste or finely