Minced Fish Curry/Machli ka Keema
A quick, easy and delicious recipe on the table in under 20 minutes.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp oil
- 1 medium onion, chopped
- 4 cloves garlic (minced)
- 3 medium tomatoes, chopped
- 1 1/3 lb white fish (in chunks)
- coriander (for garnish, optional)
- 2 green chilli (for garnish, optional)
- 1/2 tsp whole cumin seeds (zeera)
- 1 1/2 tsp salt
- 1 1/2 tsp ground coriander powder
- 3/4 tsp chilli powder ((1/2 for less spice))
- 1/2 tsp cumin powder
- 1/2 tsp pepper
Instructions
- 1
In a pot, heat the oil on medium-high, about 3 minutes
- 2
Add in the chopped onions, minced garlic and whole cumin seeds. Allow to brown, stirring often.
- 3
Add in the chopped tomatoes, spices and about 1/2 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.
- 4
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.
- 5
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).
- 6
Keep cooking the curry on medium/low heat till the water evaporates. The curry is complete when there is little to no soupy water.
- 7
Serve with rice or chapattis and garnish with chopped fresh coriander and green chilli (optional).