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Sea Fish Iguru is a flavorful South Indian-style fish curry made with a blend of spices. It’s a semi-dry preparation, perfect to serve with rice or flatbreads.
Ingredients:
• 500 grams sea fish (pomfret, kingfish, or any firm white fish)
• 2 large onions (finely sliced)
• 2 tomatoes (finely chopped)
• 4 green chilies (slit)
• 2 tablespoon ginger-garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds (methi)
• 10-12 curry leaves
• Fresh coriander leaves for garnish
• 2 tablespoons oil
• Salt to taste
• Water as needed (for semi-dry consistency)
Instructions:
1. Prepare the Fish:
o Clean the fish and cut it into medium-sized pieces. Marinate with 1/2 teaspoon turmeric, 1 teaspoon chili powder, and salt, garam masala and oil. Set aside for 15-20 minutes.
2. Masala Paste preparation:
Take a mixer jar and add onions, tomato, coriander, jeera, ginger, garlic and spices and grind it and keep aside.
3. Cook the Base:
o Heat oil in a heavy-bottomed pan.
o Add fenugreek seeds. Let them splutter.
o Add onion s and green chills and fry 3 min on high flame.
o Add curry leaves and tomatos and fry 2 min on high flame.
o Add the masala paste and cook 3 min on high flame.
Add water and garam masala boil 3 min on high flame, then add fish pieces and cook 20 min on medium flame.
Now add coriander leaves and put of the stove and keep 30min aside.
4. Add Spices and Tomatoes:
o Add chopped tomatoes and cook until they soften and the oil starts to separate.
o Stir in red chili powder, coriander powder, cumin powder, and the remaining turmeric. Cook for 3-4 minutes to let the spices blend well.
5. Cook the Fish:
o Gently add the marinated fish pieces to the masala. Sear the fish on both sides for 3-4 minutes without breaking them.
o Add a little water to adjust the consistency, keeping it semi-dry.
o Cover and simmer on low heat for 10-12 minutes until the fish is fully cooked.
6. Finish with Garam Masala and Lemon:
o Sprinkle garam masala and stir gently. Adjust salt as needed.
o Squeeze in lemon juice or tamarind pulp for the tangy kick. Simmer for another 2 minutes.
7. Garnish:
o Garnish with fresh coriander leaves and serve hot.
Serving Suggestions:
• Sea Fish Iguru pairs wonderfully with steamed rice, dosa, or even chapati. You can also enjoy it with a side of raita or a cucumber salad for a complete meal.
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