Fish curry

This recipe is for half kg fish

Ingredients

To roast & Grind

Methi Seeds - 1T Spoon


Coriander Seeds - 1 Tb Spoon


Jeera - 1/2 1Tb Spoon


Fennel - 1/2 Tb Spoon


Peppercorns - 1/4 Tb Spoon


Onion - 1 medium Size (roughly chopped)


Curry Leaves - 1 Bunch


Garlic Pods - 5


Ginger - 1/4 th inch piece


Red Chillies - 5nos


Coconut - 1 Tb Spoon


To Saute

Fish - 1/2 kg


Methi seeds 1/2 T Spoon


Mustard Seeds - 1/2 T Spoon


Coconut oil/Any oil - 2 Tb Spoon


Small Onion - 15 Numbers 


Garlic Pods - 3 


Tomato - 2 medium sized


Tamarind - Lemon Size (soaked)


Curry Leaves - 1/2 Bunch


Turmeric Powder - 1 T Spoon


Red Chilly powder - 1 T Spoon (Add more as per taste)


Coconut Milk - Thick Milk - 1/2 Cup


Salt - as required


For Tadka

Mustard Seeds - 1/2 T Spoon


Coconut Oil - 1 Tb Spoon


Curry leaves - 1/2 Bunch


Asafoetida - a Pinch

Method

On a dry tawa, add a few drops of oil. Add the Coriander seeds, Methi, Jeera , peppercorns and Fennel and roast for 2 minutes. Remove the contents on to a Plate. 


Add a little more oil and roast the onions, curry leaves on medium flame, until the onions are soft. Add the coconut and roast for a minute. Turn off the flame and grind the spices and onion-coconut together to a smooth paste.


Heat a Kadai , add 2 Tb Spoons of oil. Add the Mustard and Methi seeds. Once the Mustard starts to splutter, add Onions and garlic pods.


Saute until the onions are translucent. Add in the tomatoes.


Once Tomatoes are mushy, add Salt, Turmeric Powder and Chilly powder.


Saute for a minute, add the Tamarind water and allow it to boil on Sim for 5-7 minutes.


After the raw smell of tamarind goes, Add the ground masala paste , add water for consistency and allow to boil


Check for taste. Add the fish.


Once small bubbles start popping up, add coconut milk and simmer.


After the fish is cooked , add the tadka and serve hot.





Comments

Post a Comment

Popular posts from this blog

mutton gravy

Mutton - 750gms For masala paste Small onion - 12 Garlic - 10 Ginger - 1inch Pattai 1inch Clove - 2 Sombu 1/2 tsp Jeera 1/4 tsp Pepper 1tsp Bydagi chilly - 1 Corriander leaves - little Curry leaves - little Tomato - 1 small Saute in oil and grind to a nice fine paste Mutton gravy Add coconut oil, and add 1tsp kal pasi, 1 briyani leaf, 1/2pattai, 1elachu and 2cloves. Add curry leaves and onions (1large and 15small) cut to small pieces. Once onion is golden brown, add 1/2 turmeric, 1 heaped t.spoon corriander, 1tsp kashmiri chillly powder and 1tsp mutton masala and saute till raw smell goes Add mutton and saute till water comes out Add in ground paste and salt Add v.little water and 1tbsp coconut oil Close and cook for 7whistles (3high, 2low and 2medium)
Read more

my chicken stew

Masala paste 4g.chilly 12garlic clove 1/2 ginger 1/2 inch cinnamon 1t.sp fennel 1tsp poopy seeds 4 Chicken 500gms Veggies of choice - potatoe, peas, carrot, beans, cauliflower 1onion sliced 1 inch Ginger cut in Julians  Think coconut milk - 1.5cup Thick coconut milk - 1/2 cup Add coconut oil, Saute sliced onion, ginger veggies and chicken and cook with masala paste for 2whisltes Once the pressure releases, add thin coconut milk and simmer for 3-4min Then add thick coconut milk and switch off the flame
Read more

Muslim Chicken Biriyani

Onion 200gms / 3 Tomato 200gms /3 Garlic and ginger 25gms each paste G.chilly 2 Corianderand pudin3 2handful (my hand) 1tbspoon red chilly powder 1tb spoon salt 1/2kg chicken  1/2kg rice 100gms oil 2cloves 2 elaichi 1inch cardamom  Curd 100ml In a cookers, add onion, oil and spices and switch on flame. Once onion brown, add coriander saute for a min Add pudina, saute for a min. Add ginger garlic paste. Once oil separates, add red chilly powder and salt. Then add tomato and curd. Saute until oil separates.  Add chicken and saute well. Add water 1:1.5 Once water boils, add rice Allow rice to boil for 2min. Add 1/2 lemon Then check seasoning and close for one whistle
Read more