Fish Papaas with sauteed masala |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is Diana Cherian P.'s recipe from the Thursday magazine. Ingredients:
1/2 kg fish, cleaned and sliced |
1 tablespoon coriander powder |
1/2 teaspoon red chili powder |
1/4 teaspoon turmeric powder |
1/8 teaspoon black pepper |
2 tablespoons oil |
1 teaspoon mustard seeds |
2 pinches fenugreek seeds |
1/2 cup onion, slices |
1/2 cup coconut milk (obtained from 1 cup of grated coconut) |
1 teaspoon ginger, slices sliced thin and long |
12 cloves garlic, peeled,washed and finely chopped |
3 green chilies, washed and half slit |
10 fresh curry leaves, washed and torn |
1/2 cup water |
salt |
4 pieces of fish tamarind pulp |
Directions:
1. Grind corriander, chilli and turmeric powders.
2. Mix the pepper powder with it.
3. Heat oil in a pot.
4. Add mustard seeds and allow to splutter.
5. Once they stop spluttering, add onion, ginger, garlic, green chillies and curry leaves.
6. Stir-fry until the raw smell of ginger and garlic is gone.
7. Add the ground masala and continue to stir-fry on low flame.
8. Pour the water into the sauteed masala.
9. Add tamarind.
10. When it boils, add the fish and mix well.
11. After a few minutes, add salt to taste.
12. Mix well.
13. Add the coconut milk when the gravy thickens.
14. Bring to a boil.
15. Remove from flame and serve hot!
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