Fish Curry |
Sheer fish or King fish - 1/2 kg
Shallots - 10
Indian Garlic - 10
Tamarind - 1 lemon size
kudampuli - 2 pieces
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 2 stalks
Coriander leaves - 3 tbsp
Red chilli pwd - 3 tbsp
Coriander pwd - 2 tbsp
Turmeric powder - 1/4 tbsp
Water - 1 cup
Salt - to taste
Oil - 8 tbsp
METHOD
Clean the fish and cut them in to medium pieces.
Soak tamarind in a cup of water and keep it aside. Extract the pulp.
Heat oil in a deep pan.
Add mustard and fenugreek seeds and then Add curry leaf and coriander leaves.
Add shallots and garlic, saute for 2 minutes.
Add chopped Tomato.
Add chilli, coriander and turmeric powder saute for 2 minute on low flame till raw smell go.
Add tamarind extract along with water.
Bring to boil, add fish pieces, kudampuli and salt to it.
Cover and cook for around 15 minutes on low flame till it starts boiling again.
Cook uncovered for some more time till the fish is fully cooked.
Serve hot with rice.
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