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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This curry is abit tangy and mildly hot . Can be served with home made roti or steamed white rice . Ingredients:
marinade |
500 g fish pieces |
pinch of salt and tumeric pwd |
temper |
1 tsp mustard seed , fennel seed , cumin seed |
1 onion , sliced and 2 dry red chilli , broken , curry leaves |
2 tsp ginger garlic paste |
grounded paste |
2 tbsp fresh coconut , 3 fresh green chillies , pinch of tumeric |
2 tsp corriander pwd , 1 tsp chilli pwd and cumin |
pulp |
1 large tomato , skin removed |
smooth paste |
5 tbsp tamarind juice mixed in 3 tsp instant fish curry pwd |
3 fresh green chillies , slit ( optional ) |
Directions:
1. Heat oil in a pan and temper .
2. Add the onion , red chillies and the curry leaves with pinch of salt .
3. Once it softens add the ginger garlic paste and fry for 1 min .
4. Add the smooth paste .
5. Once oil leaves the sides , add the pulp .
6. Once starts to boil , add the grounded paste .
7. Check the salt and boil 5 mins .
8. Add the fish and simmer 5 mins .
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