Fish Curry Powder
Fish curry powder is a special combination of seeds like coriander and cumin, mixed with a few aromatic spices and lentils like toor and chana dal.
Ingredients
- 75 grams Dry red chili
- 2 cups Coriander seeds
- 2 tbsp Cumin seeds
- 2 tbsp Black pepper
- 2 tbsp Fenugreek seeds
- 2 tbsp Split chickpeas (Chana dal)
- 2 tbsp Split pigeon peas (Toor dal)
- 1 tsp Mustard seeds
- 1 cup Curry leaves
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- Pour 75 grams of dry red chilies into the pan. You may do it in small batches if the pan is small and for better roasting.
- Stir them for about 2 to 3 minutes to dry roast them. Keep them aside.
- Now, put 2 tbsp of cumin seeds into the frying pan.
- Stir them to dry roast them for a minute on a low flame. Keep them aside.
- Then, put 2 tbsp of black pepper into the pan.
- Once again, stir them for about a minute to dry roast them nicely on a low flame. Keep them aside when done and when you can smell the aroma.
- Now, put 1 tsp of mustard seeds into the frying pan.
- Stir them briskly for about half a minute till they splutter and you hear the crackling sound. Keep them aside as well.
- Then, put 2 cups of coriander seed into the pan.
- Stir them nicely for about a minute on a low flame to dry roast them nicely until they change color and you smell their flavor.
- Now, it is time to dry roast the fenugreek seeds. Put 2 tbsp of fenugreek seeds into the pan.
- Stir them nicely for a minute on a low flame. Keep them aside when they are done and you smell the aroma.
- Then, add 2 tbsp of chana dal or split chickpeas. Stir them and dry roast them for a minute or so on a low flame. Keep them aside when done.
- Now, put 2 tbsp of pigeon peas or toor dal into the pan. Stir them similarly to roast them nicely on a low flame and keep them aside.
- Finally, put 1 cup of curry leaves into the pan and dry roast them on a low flame.
- Stir them nicely until they lose all of the moisture and become dry and crispy. You may try crushing one or two leaves to check if they are done nicely. Keep them aside.
- Give some time for the ingredients to cool off completely at room temperature.
- When the spices are cool enough, transfer them into your grinder. You may do it in batches if all do not fit in a single go.
- Grind the ingredients nicely.
- Check it in between and repeat to get a fine powder. Your fish curry powder is now ready to use.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
- Use fresh spices and ingredients to make this masala powder at home. I prefer roasting each ingredient separately before grinding and recommend doing the same for additional taste and flavor.
- Do not rush while roasting the ingredients. Keep the flame low and remove the content immediately when you notice a slight change in color or hear crackling sounds, as the case may be.
- Let the roasted ingredients cool down completely before grinding. This will prevent clumping during the grinding process.
- Grind the ingredients to a fine powder. You may have to grind it multiple times to achieve the desired smooth texture. Check it frequently and grind intermittently for a fine powder.
- If you are making a large quantity of powder, roast the ingredients in smaller batches for perfect roasting. Also, store the powder in small batches in different containers.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Curry Powder
Amount per Serving
Calories
33
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Sodium
353
mg
15
%
Potassium
96
mg
3
%
Carbohydrates
6
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
948
IU
19
%
Vitamin C
238
mg
288
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!