I’ve been fully immersed in preparing weekend orders, focusing mainly on mutton and prawns. However, while shopping at the market, I spotted a fresh catch of Rohu fish—my all-time favorite, which brings back memories of enjoying it during my hotel management days in Kolkata.
On Saturday night, with my schedule packed, I opted not to cook an elaborate meal but instead made a delightful Pan-Asian style fish curry. It’s incredibly simple to prepare, and with just a few ready-made ingredients, even my son can create it in no time. This recipe embodies comfort food, offering a chance to savor an amazing fish curry alongside a bowl of steamed rice. Let it inspire your culinary creativity!
Prep Time – 15 minutes
Cook time – 10 minutes
Serves – 2
Ingredients:
Rohu Fish – 500 gms ( can use any fish of choice )
Onion – 50 gm
Tomato – 30 gm
Ginger-garlic paste – 1 tbsp
Kaffir lime leaves – 4 to 5 ( optional )
Red Chilli – 10 gms ( chopped )
Thai Red Curry paste – 1 packet
Bengali Turmeric Powder – 1 tbsp ( can use any available )
Red Chilli powder – 1 tbsp
Coconut milk – 70 ml
Salt – to taste
Sesame Oil – 20 ml
Vinegar – 1 tbsp
Instructions:
1 ) Clean the fish and pat dry. Drizzle Vinegar and apply Turmeric and ginger garlic paste. Set aside.
2 ) Grind the onion and tomato to a fine paste.
3 ) Heat oil in a pan and fry the fish till golden brown. Remove from the flame and set aside.
4 ) In the same pan, saute the onion and tomato paste and red chillies lightly. Add the Thai red curry paste and coconut milk and kaffir lime leaves.
5 ) Add the red chilli powder and drop the fish. Mix well. Add salt and a little water. Cover the pan and cook for ten minutes on a slow flame.