South Indian fish CurrY RECIPE
It’s a famous fish dish among
Tamilnadu, Andhra Pradesh, Kerela etc,
they loved these type of spicy tasty and tangy flavour dishes in there
function, parties.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Lunch, Sides
Cuisine South Indian
Servings 2 -3 people
Author Wasim Quraishi
INGREDIENTS ( 1 CUP = 250 ML )
1 kg Fish steak with bone
6 pcs Red onion
50 ml Refined oil
2 tsp Ginger-garlic paste
1 tsp Turmeric powder
2 tsp Tamarind paste
1 cup Coconut paste
2 pcs Tomatoes
For spices paste
2 tsp Coriander whole
8 pcs Red chilly whole
1 tsp Fennel seeds
1 tsp Fenugreek seeds
100 gm Mustard seeds
1 tsp Black pepper corn
2 stick Cinnamon
2 pcs Black cardamom
salt to taste
For
tempering
1 tsp Mustard seeds
1 tsp Fennel seeds
½ tsp Fenugreek seeds
1 cup Curry leaves
INSTRUCTIONS
To
make curry masala paste
heat a pan and add all whole spices
and roast on a low flame, when spices are start to crackle take out from heat
and transform to the plate to prevent from burning.
Grind them into a fine paste and
take them out to use.
To
marinate the fish
Take a fish in a big plate and
sprinkle salt, turmeric powder, lemon juice into it and rub in nicely.
Leave it like this at least 1
hour to absorb the spices for better flavour.
To
prepare the fish curry
1. Heat oil in a pan. Add slices
of onion into it and saute until soft.
2. Add ginger- garlic paste and
saute saute for 1 minutes.
3. Stir to mix, add spices paste
and saute continuously and then add tomatoes Cover and cook for 7-8 minutes or
until oil separates. Stir in between.
4. Add 2 cups of water mix with
tamarind paste and mix well.
5. Add fish into the pan and cook
on a low flame.
6. Add coconut milk and green
coriander chopped into the pan and stir it carefully.
7. Close the flame when fish is
tender.
8. take a frying pan and heat a 1
tbsp of oil and add whole spices and curry leaves when it starts to crackle put
on the top of the fish pan and close the lid for infuse the dish.
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