Carp dishes are a perfect blend of flavor and nutrition, making them a must-try for seafood lovers.
Carp, a mild-flavored fish, is a versatile ingredient that can be used to create a variety of delicious dishes. From spicy curries to rich masalas, carp can be cooked in many ways to bring out its unique flavor. Some popular carp dishes that showcase its culinary potential include Carp Tomato Curry, a tangy and flavorful curry made with fresh tomatoes, Carp Masala, a spicy and aromatic dish infused with Indian spices, Carp Vegetable Masala, a hearty and comforting stew packed with colorful vegetables, and Carp Tomato Deluxe, a rich and indulgent recipe that combines the sweetness of tomatoes with the richness of cream.
1. Carp Tomato Curry
Ingredients
- Carp – 4 pieces
- Green chilies – 5 pieces
- Savala – 2 pieces
- Ginger – 1 piece
- Garlic – 4 cloves
- Tomatoes – 2 pieces
- Curry leaves – 2 stalks
- Coconut – 1 piece
- Kudampuri – 3 pieces
- Coriander powder – 3 teaspoons
- Chili powder – 2 teaspoons
- Turmeric powder – 1 teaspoon
- Oil – as needed
- Mustard – 1 teaspoon
- Salt – as needed
Preparation
Clean the carp and cut it into two.
Thinly slice the ginger, green chilies, savala and garlic.
Prepare half a cup of first milk and three cups of second milk by grating the coconut.
Mix the spice powders together.
Soak the tamarind in water mixed with a little salt. In a clay pot, pour oil, sprinkle mustard seeds and fry the chopped ingredients and curry leaves.
Add the spice mixture and fry on medium heat.
Add tamarind water, second milk, and salt and mix well. You need enough broth to cover the fish. When the broth boils, add the pieces of carp fish and stir around the pan.
Add the diced tomatoes, cover the pot and put it on a fairly good fire. When the fish is cooked, add the first milk and stir.
Cover the pot and let it sit on medium heat for ten minutes. After turning off the fire, put the pot on the stove. This is to reduce the broth.
Remove the carp tomato curry from the stove while it is still warm. Serve the pieces and a little broth in a deep bowl.
2. Carp Masala
Ingredients
- Carp – 4 pieces
- Green chillies – 2 pieces
- Tomato – 1 piece
- Saola – 2 pieces
- Red chillies – 5 pieces
- Garlic – 4 cloves
- Oil – as required
- Ginger – 1 piece
- Turmeric powder – 1/2 teaspoon
- Chili powder – 2 teaspoons
- Coriander powder – 1/2 teaspoon
- Black pepper powder – 1 pinch
- Coriander leaves – 2 leaves
- Salt – as required
Preparation
Clean a medium-sized carp and coat both sides with salt. Mix salt, turmeric powder, black pepper powder, chilli powder and coriander powder, rub them on the fish and keep it aside for 10 minutes. Then fry the fish pieces one by one in a three-quarter frying pan without breaking them. Pour oil in an iron pan and when it is hot, crack the mustard seeds. Then chop the red onion and curry leaves. Add thinly sliced onio (savala), ginger, garlic, and green chilies to this and fry them.
Add thinly sliced tomatoes and fry them well. When the juices start to come out, spread the fried carp pieces, cover the pan and cook on medium heat for ten minutes. Turn the fish over in between. You can also add coriander leaves. Take the reduced broth and arrange the carp pieces wrapped in the masala paste on a flat plate and decorate with onion rings around them and serve. It would be better if the carp pieces were wrapped in the masala paste and baked in the oven.
3. Carp Vegetable Masala
Ingredients
- Carp – 1
- Carrot – 2 pieces
- Green peas – ½ cup
- Green chillies – 2 pieces
- Celery – 1 small stalk
- Oil – as needed
Mix (Arapkut)
- Turmeric powder – ½ teaspoon
- Black pepper powder – 1 teaspoon
- Chili powder – 3 teaspoons
- Soybean sauce – 1 teaspoon
- Salt – as needed
Preparation
Mix the arapkut together. Add a little salt to the cooked carrots, green peas, green chillies and celery and fry them briefly in oil.
Mix the arapkut together. Add the soybean sauce to the mix (arapkut). After cleaning the carp, coat it well on both sides. Then coat the mix (arapkut) on both sides and keep it for a quarter of an hour.
Pour oil in an iron pan and fry the fish.
Keep both sides uncoated. Make sure the batter does not get too brown. Then, place the fried fish in a small flat dish, garnish with the red fried vegetable mixture and serve hot.
4. Carp Tomato Deluxe
Ingredients
- Carp – 1 kg
- Saola – 4 pieces
- Green chillies – 5 pieces
- Ginger – a large piece
- Garlic – 4 cloves
- Curry leaves – 4 stalks
- Ripe tomatoes – 4 pieces
- Coconut milk – 1 cup
- Vinegar – 1 teaspoon
- Black pepper powder – 2 teaspoons
- Oil – as needed
- Coriander powder – 2 teaspoons
- Chili powder – 2 teaspoons
- Turmeric powder – 1 teaspoon
- Salt – as needed
Preparation
After cleaning the carp, coat both sides well. Grind the pepper powder, coriander powder, chili powder, and turmeric powder well. Add salt and mix, then apply half of the paste to the fish and keep it in the freezer for about ten minutes.
Squeeze the coconut milk and set aside the first and second milk. Chop the tomatoes into rounds. Chop the shallots, ginger, green chilies, and garlic lengthwise.
Fry the carp in oil in a pan. Pour oil in a slightly shallow earthen pot and chop the mustard. Then add the chopped ingredients, except the tomatoes, and sauté well. Then add the reserved paste and chop the paste until the oil condenses. Then add the tomatoes and curry leaves and sauté. Pour the second milk (a quarter cup), add vinegar, and salt, cover the pot, and place on low heat.
Then add the fried carp pieces, cover the pot and cook on low heat for five minutes. Then pour in the reserved condensed milk, stir the pot and cook on medium heat for another five minutes. Be careful not to let the milk separate. Pour the char into the pan covered with the fish.