Torsk Masala Curry and Fry
The Norwegian word for cod fish is “torsk”. It was kind of love at first sight when we saw this nice 7-800 gms of Torsk fillet without skin at our local fresh fish store. My mother-in-law, who is a truly gifted cook is visiting us here in Copenhagen so Wife and I knew that it’s now or never to try different fish than the usual Salmon ( We still love you Salmon. Salmon, don’t hate us for this one-lunch-stand!). So me and MIL bought this fresh torsk and headed home.. few hours later we were eating this delicious fish fry and curry with traditional Indian flat bread ( Bhakri ).
Here’s a quick try of documenting the recipe. Even though it’s a bit mix of text, picture and videos, you should be able to follow along and cook it. Any questions, write in comments and since we believe that no one should be deprived of this delicious food so we will get back!
Quick note, we cut the single torsk into pieces and since we are more fond of fish fry, 70% of the pieces were used to fish fry and remaining for the fish curry. You can decide your own config 😉
Here is a quick clip to show you what all ingredients are required for the curry’s masala.
Here’s a video of my MIL explaining the ingredients and for those who don’t understand Marathi, here’s the list:
– One Onion ( cut fine and stir fry in a pan )
– One bowl grated dry coconut
– 8-9 Garlic cloves
– 1 inch Ginger
– 2 Tomatoes
– Khaskhas 1 table spoon
– 2 Black pepper
– 1 inch Dalchini
– 2 Lawang
– 1 Chakraphool
– Some Coriander
We are in a hurry and love to work smart instead of hard, so we will be making fry and curry in parallel. Start with Marination of the pieces:
For Fish Fry marinate with: Ginger, Garlic, Coriander, Turmeric, Salt For Fish Curry: No Marination.
Here’s a small demo:
For Fish Curry: The pieces which will go into curry need to be shallow fried for less than a minute. This to make sure the piece doesn’t become soggy and stays intact. Here is a quick demo:
Keep aside these pieces and now All of the ingredients shown earlier, needs to be grinded fine. To this nicely grinded paste you need to add chilli powder and Onion+Garlic masala. (If you don’t have this, skip it) Demo:
The most crucial step now. This paste you made above needs to go in the pan with some oil. Use the same pan, you used to give the curry fish pieces a quick shallow fry.. Here’s how it should look.
(Random Quote by some great soul : “A messy kitchen is often the tastiest one” )
This is indeed crucial so you get one more look at how it should look after about 10 minutes of stirring and praying to the food Gods!
Once this is ready you can add water based on how watery you wish your curry to be and then bring it to a slow boil. This is how it should look
Remember those pieces you set aside for curry? Time for them to meet their gravy! Here’s how:
While you let the fish curry boil and work on its last few magic touches, let’s head over to the marinated pieces set aside for Fish fry. They need to be given a quick coating for : Semolina ( Rava ) , Salt, Garam Masala and Red Chilli powder. Once coated on all possible sides, put in a pan for shallow fry. Look at this video and try not to drool..
It’s ready. Here is how the final product looked for us. It was hard to delay the eating to shoot this clip. I am serious. Anyway, do try it out.
Delicious food like this is God’s way of telling us that she exists. 😉
..and the art and the artist!
माझ्या तोंडाला पाणी सुटले
Wa Bandopant. Punyat aala ki khayla ghala amhala .. Kakunna sang sundar recipe.