Boal Curry

Experience the vibrant flavors of Indian cuisine with this Boal Curry, featuring tender catfish simmered in a rich blend of spices and mustard oil. Perfect for a cozy weeknight dinner that warms the soul.

• 500 grams Boal fish (Indian catfish)
• 2 tablespoons mustard oil
• 1 large onion
• 2 teaspoons ginger-garlic paste
• 2 teaspoons turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 cup water
• 2 spring green chilies
• 1 teaspoon garam masala
• to taste salt

Method

1. 1

   Marinate the Boal fish pieces with turmeric powder and salt. Let it sit for about 15 minutes.

2. 2

   Heat mustard oil in a pan until it is hot, then reduce the heat to medium.

3. 3

   Add the sliced onions and sauté until they are golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant.

5. 5

   Add turmeric powder, coriander powder, and red chili powder. Cook the spices for about a minute.

6. 6

   Add the marinated Boal fish to the pan carefully and stir to coat with the spices.

7. 7

   Pour in the water and add slit green chilies. Bring to a boil, then reduce heat and simmer for 20 minutes.

8. 8

   Finally, sprinkle garam masala on top, stir gently, and cook for another 5 minutes. Adjust salt to taste.