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Fish- 1/4 kg (preferably pomphret)
- Coriander seeds-1 tablespoon
- Dry Kashmiri Red Chilli –5
- Cumin Seeds powder-1/4 teaspoon
- Fenugreek powder-1 pinch
- Coconut-1/4 cup (scraped)
- Tamarind juice-2 tablespoon
- Turmeric-1/4 teaspoon
- Onion-1
- Green chilli-1
- Water-1/2 cup
- Salt to taste
- Oil-2 tablespoon
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Cut and clean the fish; mix with salt and turmeric; keep aside.
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Heat 2 tablespoon oil in a pan. Fry coriander and chilli; keep aside.
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In the same pan, fry fenugreek powder and Cumin Seeds.
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Blend both the fried ingredients with coconut, tamarind juice and water.
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Add the masala to the fish and mix well.
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Add chopped onion, green chilli and water as per required.
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Cook under medium flame until the gravy becomes thick. Do not over cook the fish.
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Pour half teaspoon of coconut oil evenly over the curry.
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Best served with plain rice.
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Saraswathi from India
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