Ruths Iraqi Fish Curry Recipes

Steps:

• In a grinder grind the onions, ginger, 2 bay leaves, red chili, mustard seeds, cumin seed all together.
• Preserve some cut pieces 1 cup) of onion.
• Cut small pieces of tomatoes.
• Make small pieces of fish fillets, about 3 inches in length.
• Clean them properly if you are using the whole fish and make it into small pieces.
• Take a big plate, put the fish in it and sprinkle 2 teaspoon of salt, two teaspoon of turmeric powder and the garlic paste.
• Mix all of them properly.
• Allow to marinate for 1/2 hour.
• Take a pan or a wok (preferable), heat it and put oil to deep fry the fish.
• Once the oil is much hotter, fry the fish, 3-4 pieces at a time, 3-4 minutes on each side.
• Keep all of them in a separate plate.
• When all the pieces are fried, clean all the black residues from the oil in the wok with the spatula and put 2 tablespoon of fresh oil in the it.
• Then put a pinch of cumin seed, a pinch of mustard seed, 2 red chili, 2 bay leaves, a pinch of aniseed (all together is called panch-phoran) and allow them to splutter.
• Then put the cut onion pieces and allow it to just a little brown.
• Then put all the ground paste,tomatoes,left over turmeric powder and salt to taste.
• Keep stirring it until the paste becomes a little brown (it takes around 10 minutes).
• You can also identify it by looking at the wok, that the paste will start leaving the oil and paste will now no more stick on the wok.
• The paste is now perfectly fried.
• Now pour 3 cups of water to it, or as much thick gravy you want.
• Once the gravy comes to boil, start dropping the fried fish pieces and allow to boil for 15 minutes.
• Switch off the gas.
• Use coriander leaf for garnishing.
• This dish should be served with fresh steamed rice and squeeze some lime some juice on top.

Steps:

• Heat olive oil in a small frying pan, add onion, ginger, garlic and salt and sweat over low-medium heat for 10 - 15 minutes, stirring occasionally, or until onion is soft and starting to caramelize.
• Add spices and cook, stirring constantly for 1-2 minutes or until aromatic.
• Add stock or water and simmer for 5-10 minutes.
• Add fish to pan and stir gently to cover fish with sauce and simmer for 2 minutes.
• Add yoghurt and lime juice, remove from heat and stir gently.
• Serve with steamed rice.

Steps:

• Clean the fish well and wash in plenty of water.
• Cut the fish in approximately 1 1/2 inch sized pieces.
• Wash well with salt water and turmeric powder.
• Marinate it with turmeric powder and lemon juice for 15 minutes.
• Heat oil in a skillet.
• Add all the ingredients except the fish.
• Add 1/2 cup of water.
• Allow to come to a boil.
• Lower flame and add the fish pieces.
• Cover and cook till the fish is tender and ready to serve.
• Serve hot with hot steamed white rice.

Steps:

• Wash the fish very well. Marinate with salt and turmeric.
• Slit the green chillies.
• Cut the potato into long 4 pieces and fish half the plantain then peel of and cut into half.
• In a nonstick pan heat the oil and shallow fry the fish. By nature Elish fish make double the oil. If the oil is too much, you can take out some portion and can store and can take with your hot rice.
• In keep the fish in another pot,you fry the potato and green plantain in that oil. Then the slite chillies with the vegetable. When the chillies give a aroma , then you pour the cumin powder with 1 teaspoon water. When the oil will separate from masala, then you pour 3 to 4 cups water.
• After 5 minutes when the vegetables are tender then you pour fish which you have already shallow fry. Salt as per taste. After 2 to 3 min you pour the curry in the pot.
• Again you heat the same pan and pour 1 teaspoon mustard oil . after enough heat you pour 1/2 teaspoon kalonji . when kalonji gives nice aroma then you pour the prepared curry. After 1/2 minute your mouth watering Elish curry ready to eat with your hot fine rice.

Steps:

• Grind the curry paste ingredients with a little water in a blender until smooth.
• Put the oil in a pan and heat till it shimmers.
• Add the seasoning and fry till the mustard seeds start to pop.
• Add the curry paste, mix and let it boil until thick.
• Add the powders and salt to taste.Mix well.
• Simmer covered until the raw smell goes. Spices should smell cooked.
• Open when thick enough to eat.
• Put cleaned thick fish slices into the curry.
• Add tamarind paste and simmer for 5 more minutes.