How to make Kadi Patta Fish Curry -
Curry leaves have high medicinal value besides their enticing flavour and make this curry extremely healthy and tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Curry leaves (kadi patta) paste, Rohu fish darnes
Cuisine : Indian
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Creole King Fish Fish Head Curry - SK Khazana Grilled Fish With Corn And Pineapple Salsa Grilled Fish
Kadi Patta Fish Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kadi Patta Fish Curry Recipe
Curry leaves (kadi patta) paste mixed with 1 cup water 1 cup
Rohu fish darnes 4
Mustard oil to shallow fry
Salt to taste
Turmeric powder 3/4 teaspoon
Garlic cloves chopped 6-8
Medium potato boiled and peeled 1
Black peppercorns crushed to taste
Thin strips of ginger to garnish
Method
Step 1
Heat sufficient mustard oil in a non-stick kadai.
Step 2
Take the fish darnes in a bowl, add salt and ¼ teaspoon turmeric powder and rub them well all over the fish. Place them in the pan and shallow-fry till ¾ done. Drain on absorbent paper.
Step 3
Add garlic to the oil remaining in the pan and sauté till golden. Mash the potato and add to the pan. Add remaining turmeric powder, salt and crushed black pepper and mix well. Add the curry leaves mixture, mix well and cover and cook for 4-5 minutes.
Step 4
Add fried rohu darnes and ¼ cup water, mix gently, cover and cook for 5 minutes.
Step 5
Transfer into a serving bowl, garnish with ginger strips and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
