Tuesday, July 5, 2011

Fish Curry

8 slices of firm fleshed Fish
10 cloves of Garlic (peeled and sliced)
15 sambar onions (shallots) peeled and halved
3 strands of curry leaves
2 Tomato (quartered)
4 Green chillies (slit)
5 Lady's finger (Cut into 1/2)
4 Small Brinjals (quartered)
1/2 small unripe mango (quartered)
1 small lime size tamarind ball
1/4 tsp Fenugreek seed
1/4 tsp Mustard seed
3 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)
3 tbsp Gingerly oil
Salt to taste

For Grinding the Masala:
6 cloves of Garlic (peeled and sliced)
2 medium Onion (sliced)
1 Tomato (quartered)
1/8 tsp Fenugreek seeds
21/2 tbsp Coriander powder
1 strand of curry leaves
2 tbsp freshly grated coconut

  • Prepare a mixture of 1 tbsp salt, 1 tsp tumeric powder and a small ball of tamarind in 3 cups of water. Soak the cleaned fish for about an hour in the mixture.
  • Saute all the ingredients given under the masala in a low flame and cool it completely before grinding it into a fine paste.
  • Heat 1 tbsp oil in a wok and saute the lady's fingers till half cooked. Keep aside.
  • Soak the tamarind in a cup of water and strain the water.
  • Heat the remaining oil in a wok and add the fenugreek, mustard, garlic, onion, curry leaves and chillies. Stir fry for 2 mins.
  • Then add the grinded masala together with the special masala powder. Fry till the oil separates from the masala. Keep on low flame.
  • Now add the tomato and brinjal. Fry for few minutes. Add the strained tamarind water, mango and salt and cover the wok.
  • When it comes to boil, add the fish slices and the lady's fingers. Keep the wok covered.
  • Fish curry is ready when the fish is cooked and the oil comes on top of the wok.

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