Wednesday, December 19, 2012

Fish Curry - Version 3


tuna fish - 1/2 kg
onions - 2 (chopped)
tomatoes - 2
green chilies - 2 
tamarind - size of a lemon
ginger garlic paste - 1 tsp 
corriander leaves - 1 cup
sambar powder - 1 tsp
salt to taste
coconut - 1/2 cup (grated)
oil - to taste
turmeric powder - 1/4 tsp
mustard seeds - 1 tsp

- grind tomato and corriander leaves to a fine paste
- in a pan add oil, add mustard seeds and curry leaves
- add onions and green chillies
- fry till  they are transparent
- add the ginger garlic paste and the ground paste
- fry til the oil oozes on top
- extract the tamarind juice
- to the juice mix salt, turmeric powder and sambar powder and mix well
- add tamarind juice to the cooked mixture and allow that to come to a nice boil
- add water if requireed
- mean while clean the fish and keep it aside
- also extract coconut milk and leave it aside
- now add coconut milk and bring it to a boil for a min
- add the fish slices and cover the pan 
- allow that to cook for 5- 7 mins on low flame
- turn off the stove allow that to rest for 2 hrs before serving.

1 comment:

Shama Nagarajan said...

inviting dear..Join me in Fast Food - Poha event in my blog.