Description

🌿 Waam (Eel) Curry – वाम करी

Ingredients:

• Fresh Waam (Eel) – 500g (cleaned and cut into pieces)

• Oil – 3 tbsp

• Mustard seeds – 1 tsp

• Curry leaves – 10–12

• Onions – 2 medium (finely chopped)

• Garlic – 6 cloves (crushed)

• Ginger – 1 inch piece (grated)

• Green chilies – 2 (slit)

• Tomatoes – 2 medium (pureed)

• Tamarind paste – 1 tbsp (or soaked tamarind extract)

• Red chili powder – 1.5 tsp (adjust to taste)

• Turmeric powder – ½ tsp

• Coriander powder – 1 tbsp

• Garam masala – ½ tsp

• Salt – to taste

• Fresh coriander – for garnish

• Water – 1 to 1.5 cups

Instructions:

1. Heat oil in a pan, add mustard seeds and wait till they splutter. Add curry leaves.

2. Add chopped onions, garlic, ginger, and green chilies. Sauté until onions turn golden brown.

3. Add pureed tomatoes and cook until oil separates from the masala.

4. Add turmeric, red chili powder, coriander powder, and salt. Mix well.

5. Add tamarind paste and water. Bring the mixture to a boil.

6. Add the Waam pieces gently, cover, and simmer for 12–15 minutes until the fish is cooked.

7. Sprinkle garam masala, stir gently, and cook for another 2 minutes.

8. Garnish with fresh coriander leaves.

Serve hot with steamed rice or traditional bhakri.