Ingredients
Fish - 250 gm
Oil - 2 tbsp
Mustard seeds - A Pinch
Fenugreek seeds - A pinch
Curry leaves - A small bunch
Ginger - 1/2" piece (crushed)
Garlic pods - 4-6 nos (crushed)
Onions/Shalots - 1 cup (sliced)
Tomato - 1 cup (sliced)
Salt - As reqd
Tamarind (think extract) - 1 tsp
Corriander leaves - Finely chopped
Ingredients for paste
Red Chilly powder - 3 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder - 1/2 tsp
Preparation method
Fish - 250 gm
Oil - 2 tbsp
Mustard seeds - A Pinch
Fenugreek seeds - A pinch
Curry leaves - A small bunch
Ginger - 1/2" piece (crushed)
Garlic pods - 4-6 nos (crushed)
Onions/Shalots - 1 cup (sliced)
Tomato - 1 cup (sliced)
Salt - As reqd
Tamarind (think extract) - 1 tsp
Corriander leaves - Finely chopped
Ingredients for paste
Red Chilly powder - 3 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder - 1/2 tsp
Preparation method
- Clean the fish and cut into pieces
- Mix together the red chilly powder, coriander powder, turmeric powder, and fenugreek powder with little water to a fine paste. Grind in a small mixer/processor to mix evenly. The idea is to mix this thoroughly
- Heat oil in a pan
- Add mustard seeds and when they start spluttering, add fenugreek seeds followed by the curry leaves, ginger and garlic
- Add onions and fry until translucent and light brown
- Add tomatoes and fry until they break down
- Add the masala paste and fry until oil separates.
- Add tamarind extract (adjust as required) with 1 cup of water
- When water starts boiling, add the fish pieces and salt
- Add more water to submerge all fish pieces
- Cook on a low heat until fish is cooked. Increase the heat and cook till the gravy thickens and the oil is visible
- Garnish with corriander leaves
0 comments:
Subscribe to:
Post Comments (Atom)