You may also like
Categories:
fish oil Curry shallot tamarind pulp ginger garlic red chili powder turmeric powder coriander powder fenugreek seeds mustard seeds asafoetida powder
Viewed: 39 - Published at: 6 years agoIngredients
- 1 kg fish, without pin bones- firm fleshed cut into medium size pieces
- 3 teaspoons oil (preferably Coconut oil)
- 1 few curry leaf
- 1 shallot, chopped finely
- 1 teaspoon tamarind pulp
- 1 1/2 teaspoons ginger-garlic paste
- 3 teaspoons red chili powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- asafoetida powder, A pinch
Method
- Wash and clean the fish.
- Mix the chili powder, turmeric and coriander powder with a few drops of water to make a thick paste.
- In a shallow pan, heat the oil.
- Add the mustard seeds and the fenugreek seeds and saute till they splutter.
- Add the shallots and fry till golden brown.
- Add the spices paste and fry for 2 minutes.
- Add 1 cup water and tamarind and bring to boil.
- Add the fish pieces, add curry leaves and sprinkle asafetida from the top.
- Cook for 20- 25 minutes.
- Serve with rice.
