Poori and Fish Curry: A Match Made in Desi Heaven, Yaar!

Namaste, Salaam, and Sat Sri Akal, my food-loving friends! Chef Curry Do’pyaza here, back in your kitchens (virtually, of course!) with a dish that’s close to my heart – Poori and Fish Curry!

For my Bengali brothers and sisters, this is a staple. But don’t think it’s just for them! From the sun-kissed coasts of Goa to the bustling streets of Kolkata, Poori and Fish Curry is a dish that brings smiles, especially during Durga Puja, Diwali celebrations, or even a simple Sunday brunch with family. It’s a dish that screams “celebration” and “comfort” in every delicious bite.

A Little Dip into History

The humble poori, a deep-fried delight, has been gracing Indian tables for centuries. Its origins are a bit hazy, lost in the mists of time, but it’s safe to say it’s been a beloved part of our culinary landscape for a very long time. Fish curry, on the other hand, boasts a rich history tied to India’s coastal regions, where the freshest catches of the day inspire countless flavorful variations. Combining these two culinary gems? Pure genius, I tell you!

Let’s Get Cooking!

Preparation Time: 25 minutes
Cooking Time: 40 minutes

Ingredients (For 4 Servings):

For the Poori:

2 cups Gehun ka atta (Whole Wheat Flour)
1 tbsp Sooji (Semolina) – This makes the pooris extra crispy!
1/2 tsp Ajwain (Carom Seeds)
1/4 tsp Namak (Salt)
2 tbsp Tel (Vegetable Oil)
Lukewarm Pani (Water) – For kneading
Tel (Vegetable Oil) – For deep frying

For the Fish Curry:

500g Machli (Fish) – I prefer Rohu or Catla, but you can use any firm white fish like Tilapia or Cod.
2 medium Pyaaz (Onions) – Finely chopped
2 medium Tamatar (Tomatoes) – Finely chopped
1 tbsp Adrak-Lahsun ka paste (Ginger-Garlic Paste)
1 tsp Haldi Powder (Turmeric Powder)
1 tsp Lal Mirch Powder (Red Chili Powder) – Adjust to your spice level!
1 tsp Dhaniya Powder (Coriander Powder)
1/2 tsp Jeera Powder (Cumin Powder)
1/2 tsp Garam Masala
2-3 Hari Mirch (Green Chilies) – Slit lengthwise
Hara Dhaniya (Fresh Coriander Leaves) – For garnish
2 tbsp Sarson ka Tel (Mustard Oil) – For that authentic Bengali flavor!
Namak (Salt) – To taste
Pani (Water) – As needed

Instructions:

Let’s make those fluffy Pooris first:

In a big, beautiful bowl, mix together the gehun ka atta, sooji, ajwain, and namak.
Add the 2 tbsp of tel and rub it into the flour with your fingertips until it resembles breadcrumbs. This is the secret to flaky pooris!
Slowly add lukewarm pani, a little at a time, and knead into a firm, smooth dough. It should not be sticky.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. Patience, my friends, is key!
After 20 minutes, divide the dough into small, equal-sized balls.
Roll each ball into a small, circular disc, about 3-4 inches in diameter. Don’t make them too thin, or they won’t puff up!
Heat tel in a kadhai or deep frying pan over medium-high heat.
Gently slide a poori into the hot tel. Use a slotted spoon to gently press down on the poori. It should puff up like a happy little balloon!
Fry until golden brown on both sides.
Remove the poori and place it on a plate lined with paper towels to drain excess tel.
Repeat with the remaining pooris.

Now, for the flavorful Fish Curry:

Marinate the fish pieces with a pinch of haldi powder and namak. Set aside.
Heat sarson ka tel in a kadhai or pot over medium heat.
Add the chopped pyaaz and sauté until golden brown. Patience is key here, my friends. The browned onions add a beautiful sweetness to the curry.
Add the adrak-lahsun ka paste and sauté for another minute until fragrant.
Add the chopped tamatar and cook until they soften and the oil starts to separate.
Add the haldi powder, lal mirch powder, dhaniya powder, and jeera powder. Sauté for a minute or two, stirring constantly to prevent burning.
Add a splash of pani if the masala starts to stick to the bottom of the pot.
Gently add the marinated fish pieces and coat them well with the masala.
Add enough pani to cover the fish. Bring to a simmer, then reduce the heat to low, cover, and cook for about 10-15 minutes, or until the fish is cooked through. Be careful not to overcook the fish, or it will become dry and rubbery.
Stir in the garam masala and hari mirch. Simmer for another 2-3 minutes.
Garnish with fresh hara dhaniya.

Tips for the Best Results:

Poori Perfection: Make sure the tel is hot enough before frying the pooris. If it’s not hot enough, they will absorb too much tel and become soggy.
Fishy Business: Use fresh, high-quality fish for the best flavor.
Spice it Up (or Down): Adjust the amount of lal mirch powder to your liking.
Rest the Dough: Resting the poori dough is crucial for soft and fluffy pooris.

Cooking Variations:

Pressure Cooker Fish Curry: You can speed up the fish curry by pressure cooking it for 2-3 whistles after adding the fish. Be careful not to overcook the fish!
Slow Cooker Fish Curry: For a rich and flavorful curry, cook it in a slow cooker on low for 4-6 hours.
Induction Stove: Follow the same steps as above, adjusting the heat settings as needed for both poori and fish curry.

Nutritional Information (Approximate, per serving):

Calories: 450-550
Protein: 25-30g
Carbohydrates: 40-50g
Fat: 20-30g

Note: Nutritional information can vary based on specific ingredients and portion sizes.

Serving Suggestions:

Serve the hot, fluffy pooris with the flavorful fish curry. A side of cool raita or a simple salad will complete the meal perfectly. Don’t forget a wedge of lemon to squeeze over the fish curry for that extra zing!

Time to Get Cooking!

So there you have it, folks! My recipe for Poori and Fish Curry. I hope you try this recipe at home and share it with your friends and family. It’s a guaranteed crowd-pleaser!

Happy cooking, and remember, food is love!

Your friend,

Chef Curry Do’pyaza!