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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Fish Curry   
    Categories: Fish, Indian   
         Yield: 4 Servings   
      
         3    Fish steaks; up to 4   
       1/2 ts Turmeric powder   
         4 tb Pure mustard oil or   
              - vegetable oil   
       3/4 c  Red onions; finely chopped   
         2 cl Garlic; minced   
         2 lg Roma tomatoes (1 c);   
              - finely chopped   
         2 tb Fresh ginger; grated   
     1 1/2 ts Coriander powder   
     1 1/2 ts Red chilli powder;   
              - or to taste   
       1/2 ts Turmeric powder   
       1/2 ts Dry mango powder -OR-   
              Lemon juice; to taste   
         1 ts Kasuri methi (dry fenugreek   
              - leaves)   
       1/4 c  Water; depending on desired   
              - consistency   
              Salt; to taste   
              Fresh cilantro; chopped,   
              - for garnish   
      
     Rub the fish steaks with 1/2 ts turmeric powder and refrigerate for   
     about 2 hours.   
      
     When ready to make the curry, take out the fish from the fridge and   
     let sit at room temperature.   
      
     In a heavy bottomed pan, add the oil and heat on high up till you see   
     ripples on the surface. If using mustard oil, you will need to heat it   
     until its smoking to do away the raw smell. Reduce heat to medium.   
     Add the finely chopped onion and cook them until golden brown. About   
     6 to 8 minutes. Next, add minced garlic and cook for 1 to 2 minutes   
     until you start smelling the aroma.   
      
     Reduce the heat to low and add the tomatoes and grated ginger along   
     with chilli, coriander, and turmeric powder. Cook this masala on low   
     heat until the oil starts separating from the mix along the sides of   
     the pan. About 10 to 12 minutes. Cook thoroughly to reduce water.   
     This slow cooking is very important to develop flavors and color of   
     the paste, please do not rush. Allow the masala to reduce until it   
     acquires beautiful reddish to brown color.   
      
     Add the marinated fish steaks next to the along with kasuri methi &   
     dry mango powder. Also add salt to taste. Stir around gently so that   
     the fish steaks are coated in the masala. Cover the pan and let the   
     fish cook on low for 5 to 8 minutes. This cooking time will depend on   
     the variety, cut and thickness of steaks. Adjust accordingly. When   
     the fish is just about done, add the water and let simmer for another   
     2 to 3 minutes   
      
     Once the fish is cooked through, let the curry sit covered for at   
     least 30 to 40 minutes, undisturbed.   
      
     Garnish with chopped cilantro and serve with steamed basmati rice.   
     (You can warm the curry before serving.)   
      
     Recipe by sanjuro   
      
     Recipe FROM:   
        
      
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