Monday, May 7, 2012



3/4 kilo Fish
1 tbsp Ginger (finely chopped)
2 Green chilly
A tiny lemon sized ball of Tamarind
1/2 tsp Turmeric powder
1 1/2 tsp Chilli powder
1 1/2 tsp Coriander powder
4 Shallots finely chopped
1/4 tsp Cumin Seeds
1-2 Sprigs of Curry Leaves
1/2 cup Coconut Milk
Salt to taste


1. Clean and cut fish.

2. Add enough water to turmeric, red chilly and coriander powders to make a thick paste.Mix well, preferably in a food mixer.Soak tamarind in 1/2 cup of warm water for 5-10 min . Squeeze the tamarind to extract its essence completely and preserve only the liquid/essence of the tamarind.

3.Heat a pan (or clay pot) and add the tamarind water,the paste of masala powders(turmeric,red chilli & coriander powder). Add ginger,green chilli and salt to taste along with the fish pieces.Cook till tender (for about 5-10 min)

4. Meanwhile crush shallots, curry leaves and cumin seeds together using a mortar & pestle and add it along with the coconut milk. Stir well and remove from fire before the curry starts to boil as coconut milk will curdle. Serve warm with rice or roti.

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