I made this today because the refrigerator at home needs to be cleaned again.
A bag of Tilapia had been frozen for almost a month, and there were three left, so I decided to get rid of it.
So goodbye to Indian curry fish rolls.
It's just that the remaining few small strips can only be made into small rolls. When I first tried it, I bought a big fish specially for this dish. It was big and rolled, and it was enjoyable to eat.
Indian food has always been spicy and full of flavor.
The seasonings of this dish are all made by yourself, and the results are guaranteed to be good.
If you have ready-made spices at home, try them.
Indian Curry Fish Roll
By JerelPouros
Recipe Recommendations
Steps for Indian Curry Fish Roll
1
Cut onions into rings. Chop the garlic. Spices are ready.
2
Grind fennel and coriander into powder. Squish cardamom.
3
Heat coconut oil in the pan. Add onions and saute for a few minutes on low heat until they turn golden.
4
Add fennel, garlic, coriander, turmeric powder, cloves and cardamom, and saute for about 1-2 minutes, until all the spices begin to exude aroma. Add curry leaves. Stir fry for another 1-2 minutes.
5
Add coconut milk and stir well. Cook over low heat for 20 minutes.
6
Cut the fish steak into the right size and roll it up. Roll it up.
7
Keep the fish rolled up, edges down, and place in the pan. If a large fish roll becomes loose, press gently with your hands. Once the protein turns white in heat, it will not bounce back. Pour the sauce with a spoon, wait until the fish rolls are all settled, cover and cook for about 10 minutes until cooked. That's enough.