Fixings
Fish – 1.5 lbs
Cut Onions – 1
Diced Tomatoes – 2 medium
Curry Leaves – 2 sprigs
Ginger Garlic Paste – 1 tbsp
Coriander Powder – 1.5 tbsp
Kashmiri Chilly/Paprika Powder – 1 tsp
Fenugreek (Uluva) Powder – 1/4 tsp
Garam Masala Powder – 1 tsp + 1/4 tsp
Fennel Seeds (Perum Jeerakam) Powder – 1/2 tsp
Tamarind Paste – 1 tbsp
Meager Coconut Milk – 2 glasses
Sugar – 1 tsp
Cilantro (Malliyella) – a couple for decorating
Oil – 2 tbsp
Mustard Seeds – 1/4 tsp
Salt – to taste
Lemon Juice – 2 tbsp
For Marinating the Fish
Ginger Garlic Paste – 1 tbsp
Turmeric Powder – 1/2 tsp
Red Chilly Powder – 1 tsp
Kashmiri Chilly/Paprika Powder – 1 tsp
Dark Pepper Powder – 1/2 tsp
Salt – to taste
Readiness Method
Clean the fish and craps it into medium measured pieces. Absorb it water alongside 2 tbsp lemon juice for five minutes. Wash it two or three times and keep aside.
Marinate the fish with the above fixings and refrigerate it for at any rate thirty minutes.
Heat 2 tbsp oil in a container and splutter mustard seeds. Saute onions and a sprig of curry leaves until the onions get to be translucent.
Include the tomatoes and let it cook until delicate and soft. Diminish warmth and include ginger garlic glue. Saute for two minutes.
Include coriander, kashmiri crisp and fenugreek powders. Saute everything until the oil starts to independent from the blend.
Next, pour in the slim coconut milk to the skillet. Include the tamarind glue, 1 tsp sugar and salt to taste. Blend everything so that the tamarind breaks up.
Sprinkle garam masala and fennel seeds powder. Permit the sauce to go to a moderate bubble on medium warmth.
Delicately include the fish pieces and give the dish a whirl. Cover and cook for 12-15 minutes, twirling the container every so often.
At long last, open the dish and sprinkle 1/4 tsp garam masala powder. Expel from warmth following two minutes. Trim with another sprig of curry leaves and a couple cilantro clears out. Keep secured.
Note
I have utilized Cod Filets for this curry. It is best to utilize any mellow tasting White Fish for this formula.
Crisp Ginger Garlic Paste is constantly prescribed.
On the off chance that utilizing Canned Coconut Milk, weaken it with water to get the obliged consistency.
On the off chance that you don't have tamarind glue, you can utilize tamarind extricate. Splash 1 tbsp of tamarind mash in 1/some high temp water for 5-10 minutes or microwave it for a moment. Crush the mas
Fish – 1.5 lbs
Cut Onions – 1
Diced Tomatoes – 2 medium
Curry Leaves – 2 sprigs
Ginger Garlic Paste – 1 tbsp
Coriander Powder – 1.5 tbsp
Kashmiri Chilly/Paprika Powder – 1 tsp
Fenugreek (Uluva) Powder – 1/4 tsp
Garam Masala Powder – 1 tsp + 1/4 tsp
Fennel Seeds (Perum Jeerakam) Powder – 1/2 tsp
Tamarind Paste – 1 tbsp
Meager Coconut Milk – 2 glasses
Sugar – 1 tsp
Cilantro (Malliyella) – a couple for decorating
Oil – 2 tbsp
Mustard Seeds – 1/4 tsp
Salt – to taste
Lemon Juice – 2 tbsp
For Marinating the Fish
Ginger Garlic Paste – 1 tbsp
Turmeric Powder – 1/2 tsp
Red Chilly Powder – 1 tsp
Kashmiri Chilly/Paprika Powder – 1 tsp
Dark Pepper Powder – 1/2 tsp
Salt – to taste
Readiness Method
Clean the fish and craps it into medium measured pieces. Absorb it water alongside 2 tbsp lemon juice for five minutes. Wash it two or three times and keep aside.
Marinate the fish with the above fixings and refrigerate it for at any rate thirty minutes.
Heat 2 tbsp oil in a container and splutter mustard seeds. Saute onions and a sprig of curry leaves until the onions get to be translucent.
Include the tomatoes and let it cook until delicate and soft. Diminish warmth and include ginger garlic glue. Saute for two minutes.
Include coriander, kashmiri crisp and fenugreek powders. Saute everything until the oil starts to independent from the blend.
Next, pour in the slim coconut milk to the skillet. Include the tamarind glue, 1 tsp sugar and salt to taste. Blend everything so that the tamarind breaks up.
Sprinkle garam masala and fennel seeds powder. Permit the sauce to go to a moderate bubble on medium warmth.
Delicately include the fish pieces and give the dish a whirl. Cover and cook for 12-15 minutes, twirling the container every so often.
At long last, open the dish and sprinkle 1/4 tsp garam masala powder. Expel from warmth following two minutes. Trim with another sprig of curry leaves and a couple cilantro clears out. Keep secured.
Note
I have utilized Cod Filets for this curry. It is best to utilize any mellow tasting White Fish for this formula.
Crisp Ginger Garlic Paste is constantly prescribed.
On the off chance that utilizing Canned Coconut Milk, weaken it with water to get the obliged consistency.
On the off chance that you don't have tamarind glue, you can utilize tamarind extricate. Splash 1 tbsp of tamarind mash in 1/some high temp water for 5-10 minutes or microwave it for a moment. Crush the mas
0 Comments