Minced Fish Curry/Machli ka Keema
A quick, easy and delicious recipe on the table in under 20 minutes.
Servings: 3
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Ingredients
- 3 tablespoon oil
- 1 medium onion, chopped
- 4 cloves garlic minced
- 3 medium tomatoes, chopped
- 1 ⅓ lb (600 g) white fish in chunks
- coriander for garnish, optional
- 2 green chilli for garnish, optional
- ½ teaspoon whole cumin seeds zeera
- 1 ½ teaspoon salt
- 1 ½ teaspoon ground coriander powder
- ¾ teaspoon chilli powder (½ for less spice)
- ½ teaspoon cumin powder
- ½ teaspoon pepper
Instructions
- In a pot, heat the oil on medium-high, about 3 minutes
- Add in the chopped onions, minced garlic and whole cumin seeds. Allow to brown, stirring often.
- Add in the chopped tomatoes, spices and about ½ a cup of water. Bring to a boil, then simmer on medium-low heat, stirring occasionally. We are aiming to get the gravy to a thick, mush consistency, slightly thicker than the picture of the gravy above.
- Once the gravy has thickened and there isn't a lot of water left, add in the fish chunks. Bring to a boil and simmer for 10 minutes. The fish will release a lot of its own water, therefore there should be no need to add any extra water.
- Begin to stir the curry and break the fish chunks with your spoon. This should not take a lot of effort as the fish will have softened considerably by now. Continue breaking until the fish resembles keema (mince).
- Keep cooking the curry on medium/low heat till the water evaporates. The curry is complete when there is little to no soupy water.
- Serve with rice or chapattis and garnish with chopped fresh coriander and green chilli (optional).
Notes
[recipe]
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