Indian Cooking Tip: How To Make Dhaba-Style Fish Curry For A Lip-Smacking Dinner

qbkp4mcg fish curry 625x300 10 February 21

Indian dhabas have the talent to make almost anything and everything delicious. It is why people even relish something as simple as dal and roti in a dhaba. Whenever we go on road trips, all we do is look forward to stopping at a dhaba and eating the delicious food! But why should we stop ourselves from indulging in mouth-watering dhaba food just because we can’t go to a dhaba?! To satisfy our dhaba cravings, we have found out the recipe of a classic dhaba style dish and it is none other than dhaba-style fish curry! Indulge in the masaledaar delights of dhaba with this delicious fish curry.

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Fish is often considered a delicacy in food due to its rare availability and its distinct texture and flavour. While all non-vegetarians may not relish fish, the ones that do swear by their love for fish! With this dhaba-style fish recipe, you shall get the best of dhaba food and fish in one delicious curry.

Dhaba-Style Fish Curry Recipe: How To Make This Spicy Fish Curry At Home

Marinate the fish in spices for 30 minutes. Set it aside. Grind a fine paste of onions, tomatoes, ginger and garlic. Shallow fry the marinated fish. Heat oil in a pan, add mustard seeds and green chillies. Once they crackle, pour the paste and fry it till the oil separates. Now add all the desi spices and give it a good mix. Pour water to make a thick gravy and add the fried fish to it. Cook the gravy till the fried fish absorbs the flavours.

Click here for the step-by-step recipe of Dhaba-Style Fish Curry.

Pair this dhaba-style fish curry with steamed rice or tandoori roti and you shall get a party on a plate!

Sounds easy, right?! Make this wholesome and masaledaar fish curry and surprise your family with this delicious dish. do tell us in the comments section how you liked it.

Author: desi123

Desi123.com is an online news portal that aims to provide the latest trendy news for Asians living in Asia and around the World.

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