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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This fish has an orange colour gravy and looks very presentable. This is the winning recipe of this week from the Thursday. It was submitted by Suganthi Kannan. Ingredients:
1 kg kingfish or 1 kg butterfish, cleaned and cut into small pieces |
4 tablespoons oil |
1 onion, chopped |
2 tomatoes, peeled and chopped |
4 green chilies, slit into two |
20 curry leaves |
1/2 teaspoon turmeric powder |
1/2 cup tamarind juice |
salt |
15 whole red chilies |
1 tablespoon coriander seed |
1 teaspoon cumin seed |
1/2 cup coconut, grated |
Directions:
1. Grind together all the ingredients listed under masala in a mixer/grinder/blender, using a little water, and make a paste.
2. Keep aside.
3. Heat oil in a pan.
4. Fry the onion in it till golden brown.
5. Add tomatoes and turmeric powder.
6. Continue to stir-fry for 3 minutes on medium flame.
7. Add the ground masala paste and curry leaves.
8. Fry on medium flame for another 3-5 minutes until the oil starts leaving the sides of the pan.
9. Add green chillies, tamarind juice, salt and a cup of water.
10. Bring to a boil.
11. Add fish pieces.
12. Cook for 5 minutes on low flame.
13. Serve hot with rotis or rice.
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