Fish Keema Curry- Mach'er Keema

As you all know this week is fish week in Spice and Curry. We have been making this fish keema curry for quite a while now. It started with Rui fish back home but as we travel more, our fish also gets changed. We have been making this with the local fish available here in supermarkets. I know there is no comparison between fresh fish and frozen fish but when you don’t have much choice then you have to make it up better whatever you have in your hands.

We have been getting white fish fillets from our local supermarkets here, well frozen of course.
Fish fillets that are boneless and skinless works best for keema recipe. However if you are living in India, then you have to do it in your home all by yourself. But the taste and the final result are incomparable even that means some extra time in kitchen.

Few years back I have blogged about a mach’er pakoda recipe with rui fish –Fish Fritters .That’s really another great way of eating fish other than Fish jhol/jhaal or curry.

Now to the recipe

Fish Keema Curry

Recipe requirements
4 white fish fillets if using frozen then thawed
2 medium size onions
2 -3 garlic
Half an inch ginger
4 green chilly
1 tsp of ground red pepper
½ tsp of ground turmeric
2 tsp of ground coriander powder
1 tsp of ground garam masala
3-4 tbs of cooking oil
Salt as per taste

Method

1. Thaw the fish fillets. Marinate them with little bit of turmeric powder and salt.
2. If using fresh fish then preferably use firm fish like rui, bhetki etc.
3. Now bring a pot of water to boil with some cloves, and cinnamon. Gently boil or poach the marinated fish fillet for 8-10 mints or deep fry the m
4. Take out and let it cool. Cut into tiny bite size pieces or you may mash it well. I generally prefer bite size pieces if using frozen fish.And with fresh fish then preferably a mash.
5. Alternately you may try deep frying the thawed and marinated fish pieces first and then mixing it up with masala.I leave it up to you to decide. Both the way it turns out nice and flavorful.
6. Heat up a saucepan, add cooking oil, and temper it with 2 tej patta, some cloves,cinnamon and cardamom.
7. Now add in onions, ginger and garlic chopped finely. Add in green chilly
8. Add all the dry grounded masala-red pepper, turmeric and coriander. Add little bit of water.
9. Add in chopped tomato.
10. Now fry this masala for 6-9 mints at medium flame.Oil will start to come by the sides by now.
11. Add in poached fish pieces or fried fishes which ever way you have precooked the fish fillet.
12. In case the fish pieces need to be deboned as you may need while working with Rui or Katla fish pieces, then do so before you add in to the fried pieces.
13. Keep stirring and mixing further, cover it and cook at low for 7-8 mints.
14. Garnish with lots of coriander leaves.
15. Serve with fried rice pilaf or pulao. Delicious.

What fish goes well with this recipe
I have prepared this with Rui fish back home. After coming here in abroad, made this keema with smoked Haddock fish fillet and sometimes even Cod. Sea bass is another great fish that goes well with fish keema.You may also try Pollock fish which is somewhat cheaper than Cod and Haddock here.

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Happy Cooking Friends