Thursday, July 21, 2011

Easy Fish Curry

6 slices of firm fleshed Fish
8 cloves of Garlic (peeled and halved)
2 onions (Finely Chopped)
3 strands of curry leaves
2 Tomato (quartered)
4 Green chillies (slit)
1 small lime size tamarind ball
1/4 tsp Fenugreek seed
1/4 tsp Mustard seed
2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)
2 tbsp Coriander powder
1 tbsp Fish curry masala
3 tbsp Coconut milk
3 tbsp Gingerly oil
Salt to taste

  • Prepare a mixture of 1 tbsp salt, 1 tsp tumeric powder and a small ball of tamarind in 2 cups of water. Soak the cleaned fish for about an hour in the mixture.
  • Soak the tamarind in a cup of warm water, squeeze the pulp, strain the water and keep aside.
  • Heat the oil in a wok and add the fenugreek, mustard, garlic, onion, curry leaves and chillies. Stir fry for 2 mins.
  • Then add the masala powders together with the tomatoes. Fry till the oil separates from the masala. Keep on low flame.
  • Now add the strained tamarind water and salt and cover the wok.
  • When the gravy comes to boil, add the fish slices. Keep the wok covered.
  • After 5 mins, add the coconut milk and keep the stove on low flame.
  • Fish curry is ready when the fish is cooked and the oil comes on top of the wok.
  • Serve the spicy fish curry with fish fry and beans poriyal for a hearty lunch.

No comments:

Post a Comment