Fish Curry

September 29, 2014

Chatsworths world famous fresh Shad Curry, for all those that are looking forward the breaking of Fast.


1kg cleaned, washed, sliced fish
4 tablespoon oil
½ teaspoon garam masala
5 teasppon chilli powder
¼ teaspoon tumeric powder
salt to taste
2 green chillies
½ chopped medium onion
5 medium tomatoes grated (tomatoe puree)
1 teaspoon crushed ginger & garlic
125mg black tamarine soaked in cold water and mixed well
dhania leaves to garnish
5 small brinjals slit through the center (optional)
4 hard boiled eggs (optional)


½ teaspoon mustard seeds
½ teaspoon jeera seeds
1 aniseed
2 whole elachi
2 cloves
1 small stick cinnamon


Allow oil to heat in pot, then, add spices,onion, green chillies and tumeric powder and allow to lightly brown.
Add tomatoes, ginger- garlic, garam masala, salt and chilli powder.
Allow to braise on medium heat for 6 minutes.
Add brinjals and allow to cook for 5 minutes
Add water from tamarine and fish and allow to cook on low heat for 15 to 20 minutes.
Once cooked add boiled eggs and garnish with dhania leaves.

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