Ingredients
For Marinade
King fish – 2 pounds
Turmeric Powder – 1/2 tsp
Black Pepper Powder – 1 tsp
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Lemon Juice – 1/2 tsp
Salt – to taste
Ingredients for cooking
Curry Leaves – A sprig
Cinnamon Sticks – 1 inch
Cardamom – 3-4
Fennel Seeds – 1/2 tsp
Sliced Onion – 1 big
Green Chillies – 4 or 5 (slit)
Ginger – 2 tsp (Finely Chopped)
Chopped Garlic – 4 cloves (Finely Chopped
Sliced Tomatoes - 1 nos (Diced)
Turmeric Powder – 1/2 tsp
Black Pepper Powder – 1 tsp
Garam Masala Powder – 1 tsp
Red Chilly Powder – 1/2 tsp
Thin Coconut Milk – 2 Cups
Thick Coconut Milk – 1 Cup
Oil – 2 tbsp
Salt – to taste
Preparation method
- Marinate the fish fillets using the above ingredients and keep it aside for an hour
- Heat oil in a pan and shallow fry the fish fillets lightly
- Heat the oil used to fry the fish. Add the curry leaves, cinnamon sticks, cardamom and fennel seeds and saute for a minute
- Next add the sliced onions and saute till translucent or light brown
- Add the slit green chilies, thinly sliced ginger and garlic pieces and saute for a few minutes
- Add the chopped tomatoes and saute well until well cooked
- Next turmeric powder, pepper powder, red chilly powder, Garam Masala Powder. Fry for 4-5 minutes until raw smell goes awat
- In low heat, pour thin coconut milk along with some salt. Simmer the coconut milk for 5 minutes but do not allow to boil. Boiling the gravy will separate the coconut milk
- When the coconut milk is hot, add the fried fish. Cook covered on medium-low heat for 10-12 minutes till the gravy starts to thicken
- Finally, pour 1 cup of thick coconut milk and simmer for another 3-4 minutes
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