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benazir's blog
North Indian And Pakistani Fish Curry

Alright this is a fish curry that is slightly different then the ones I usually do make so firstly I am posting the link here for this Pakstani Fish Masala Spice Mix This is single use only so do not worry about it going flat. You will also need 1 lb or 1 kg of firm fish like king fish, mackerel, tuna steaks, sword fish if you can find it or catfish. As you can tell catfish was used here in this pot of yummy fish curry. You will also need to rough chop and put in to a mini food processor 1 onion or shallot, 1 green chili, 1 tomato, 4 cloves of garlic, 1 small piece of turmeric root or if you don’t want to add then 1 pinch of turmeric powder is added and1 small piece of ginger. Pulse this until it is kind of soupy. It is similar to making the stew base for use in a lot of West African recipes. Set this aside and in a pot on stovetop or instant pot on saute function for 5 minutes and select start. Add 1 oz of either corn, canola, peanut or vegetable oil. Add 1 tbs of butter ghee or mustard oil. Add your masla to this being 1 pinch each of pink salt, red chili powder paprika, the contents of the mortar and pestle being the fish curry masala from the link posted. Stir and add either 1 kasmiri chili, round dried chili or even long dried chili crumbled then add the blended tomato mix and cover and cook on low heat on stovetop.
Also you can used filleted fish too as well too such as perch, swaii, sole, cod, tilapia and salmon also. Just wash the fish you are using and add 1 capful of lemon juice on the fish you are using. You can place this now in the curry that is starting to form and cook for 5 minutes amd boom you are done. Garnish with cilantro if desired and eat this over rice or with naan.
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