Serves - 4Style - South IndianRating - 5/5Last made - 12-Jan-2017
Ingredients
King fish pieces - 2 lbsGarlic cloves - 8-10
Ginger - 2 inch piece
Shallots - 2 cups (very finely chopped)
Green chili - 6-8 slit
Fennel seeds - 1 tsp
Bajji chili - 1 (slit into 4 pieces) - optional
Tomato - 1 (cut into 8 pieces. Remove seeds)
Drum sticks - 2 (cut into 3 inch pieces)
Coriander powder - 4 tsp
Chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/2 tsp
Tamarind - Lemon size ball (soaked in 1/2 cup warm water)
Coconut milk - 1 cup (canned) + 1/2 cup water (or 2 cups of fresh coconut milk)
Mango - 1/2 cut into cubes
Curry leaves - 1 sprig
Oil
Water
Salt
Preparation method
- Grind ginger and garlic into a paste
- Heat 2 tbsp oil in a pan in medium heat
- Add fennel seeds and fry for a minute
- Add ginger and garlic and saute for 2-3 mins. Do not let them burn
- Add shallots and green chili. Saute until golden brown and mushy
- Add powders (Coriander, Chili, Turmeric, Fenugreek) and saute until raw smell is gone. Do not let them burn
- Add tomatoes and drumstick. Cook for 4-6 mins until tomatoes are slighlty mush and drumstick does not smell raw
- Add tamarind water and mangoes. Cook for 4-5 mins
- Add coconut milk. Cook for about 10-12 mins until a you get creamy curry
- Add fish & curry leaves and cook until done. Takes 10-12 mins
- Make a tadka with red chilies, mustard, shallots and curry leaves. Add to the curry
Note: Adjust water as required as mangoes, tomatoes and drumstick also leave water
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