Friday, April 22, 2011

Red Fish Curry... (Wishing you all a very Happy Easter...!!)

  • Kingfish (Seer fish) 1/2 kg
  • Crushed garlic 6 pods
  • Crushed ginger 1 piece
  • Splitted chilly 2
  • Grounded onion 1
  • Grounded tomato 2
  • Chilly pdr 2 T bsp
  • Tamarind juice 1 Tbsp
  • Fenugreek pdr 1/2 Tsp
  • Cumin pdr 1/2 Tsp
  • Mustard seeds 1 Tsp
  • Curry leaves few
  • Shallots 100 g
  • Water 1 cup
  • Oil 4 Tbsp
  • Salt
Heat oil in a chatti or kadai and splutter mustard seeds. Saute the curry leaves and shallots. Add crushed ginger and garlic into this and roast it. Then add grounded onion and cook well. When oil starts to separate, pour grounded tomato and cook it till the raw smell goes. Reduce the heat and add the chilly pdr and roast it well. Add water, salt and fish pieces into this and cook it. After that add tamarind juice and splitted chilly. Slowly mix it. When it starts boiling, add roasted cumin and fenugreek pdrs into it and remove it from heat

[Recipe Courtesy: Vanitha Pachakam]

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