Fish Curry with Rice and Mutton Curry ❤

 

Here’s a delightful recipe for Fish Curry with Rice and Mutton Curry, a classic Indian meal that is hearty, flavorful, and perfect for any occasion.

 

Fish Curry Recipe

Ingredients:

• 500g fish fillets (e.g., rohu, kingfish, or pomfret)
• 2 tablespoons oil (vegetable or mustard oil)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves (optional but flavorful)
• 1 cup coconut milk or water
• Salt, to taste
• Fresh cilantro, chopped for garnish

 

More… https://pst-algerie.org/tinolang-salmon-with-malunggay/

Instructions:

Prep the Fish:

 

1. Clean and cut fish into medium-sized pieces.
2. Marinate with salt and 1/2 teaspoon turmeric. Set aside for 15 minutes.

Cook the Curry Base:

 

1. Heat oil in a pan. Add mustard seeds and curry leaves, letting them splutter.
2. Add onions and sauté until golden brown.
3. Stir in ginger-garlic paste and green chilies, cooking for 2 minutes.
4. Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.
5. Add tomato puree and cook until oil separates from the masala.

Simmer the Curry:

 

Pour in coconut milk or water. Bring to a gentle simmer and adjust salt to taste.

Cook the Fish:

 

1. Gently place the fish pieces into the curry and simmer for 10-12 minutes until the fish is cooked through.
2. Garnish with fresh cilantro and serve hot with steamed rice.

Steamed Rice

Ingredients:

• 2 cups basmati rice
• 4 cups water
• Salt, to taste

Instructions:

1. Wash rice thoroughly until the water runs clear.
2. In a pot, bring water to a boil, add salt, and then add rice.
3. Reduce heat, cover, and simmer for about 10-12 minutes until the rice is tender.
4. Fluff with a fork and serve.

Mutton Curry Recipe

Ingredients:

• 500g mutton (bone-in pieces preferred)
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/4 cup yogurt
• 2 tablespoons oil (vegetable or mustard oil)
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit (optional)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon cumin seeds
• 2-3 cloves
• 1 bay leaf
• 1 cinnamon stick
• Salt, to taste
• 1 cup water or mutton stock
• Fresh cilantro, chopped for garnish

Instructions:

Marinate the Mutton:

 

Marinate the mutton with yogurt, turmeric, red chili powder, and a pinch of salt. Set aside for 30 minutes to 1 hour.

Prepare the Masala:

 

1. Heat oil in a pressure cooker or heavy-bottomed pan.
2. Add cumin seeds, cloves, bay leaf, and cinnamon stick. Sauté for 30 seconds.
3. Add onions and cook until golden brown.
4. Stir in ginger-garlic paste and green chilies, cooking for 2 minutes.
5. Add coriander powder and garam masala powder. Mix well.

Cook the Tomatoes:

 

Add tomato puree and cook until the oil starts to separate from the masala.

Cook the Mutton:

 

1. Add the marinated mutton to the masala. Cook on high heat for 5-7 minutes, stirring occasionally.
2. Add water or mutton stock. If using a pressure cooker, cook for 5-6 whistles until tender. If using a pan, cover and simmer until the mutton is cooked (about 1-1.5 hours).

Final Touches:

 

Adjust salt and garnish with fresh cilantro.

Serving Suggestion:

1. Serve Fish Curry with steamed rice on one side and Mutton Curry on the other.
2. Accompany with onion salad, lemon wedges, and raita for a complete meal.

Enjoy your delicious feast!