Saturday, 3 November 2018

Recipe 47: Fish in Orange Sauce (Indian Style)

Recently a Bengali movie titled "Maccher Jhol (fish curry)" was released and it taught a unique fish curry preparation.


I never knew about the movie or the recipe. My husband's grandmom visited us and informed me about it. Clearly she is more aware than me about movies and food!


She was super excited to tell and make it.


Needless to say, I gave into her request instead of 2 I bought 2 kilo oranges and said do whatever you want with these.
And there came out a lovely and delicious fish dish for lunch - Fish in Orange Sauce or Fish Orange Curry.
Grandmom and I slightly tweaked the recipe and added a good amount of fresh orange rind for a more robust orange fragrance.


This goes on to say, that the recipe can be customized and you can go for subtle or strong orange flavour in your fish curry.


Without further blabbering, let me begin with the recipe.

Ingredients for 4 servings:

  1. 4 Rohu/Katla fish pieces
  2. 1 medium size onion grated
  3. 1 medium size tomato pureed
  4. 4-5 green chillies slit
  5. 1 tbsp. ginger paste
  6. 2 tsp. haldi/turmeric
  7. 2 tsp. zeera/cumin powder
  8. 2 tsp. dhania/coriander powder
  9. 2 tsp. red chilly powder
  10. 2 tsp. sugar
  11. 1 cup or 300gms fresh orange juice
  12. 1 tbsp. orange rind
  13. 4-5 orange segments (optional)
  14. 10-15 kadi patta/curry leaves
  15. salt to taste

Method:

Marinate the fish pieces in salt and haldi.
Heat some oil for frying the fish in a heavy bottom pan or kadhai.
Fry fish till its golden brown and cooked 50 percent.
Take out the fish.
In the same utensil and in the residual oil stir in ginger paste till it stops emitting raw aroma.
Add the grated onion.
Fry till onions turn brown.
Now add tomato puree and all the dry spices as well as salt and sugar.
Stir continuous and cook till oil begins to surface on top.
Add about 1 cup water for gravy and cook on high heat.
Now add the fish pieces and green chillies.
Cover and cook on low heat for 10 minutes.
Uncover and add the curry leaves, orange juice, orange rind and orange segments.
Cook for no more than 2 minutes.
Serve warm with steam rice or pulao.

Tips:

  • Boneless fish like Basa can be a good option for those who find it hard to eat fish with bones. Fry and add to gravy just like the recipe says.
  • For a subtle orange taste omit rind.
  • For a dry preparation, leave out the water for gravy and just add the orange juice.

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