Monday, 16 January 2012

FISH CURRY


Fish curry ingredients:

1.  Fish - 1 kg
2.  Onion 1 – finely chopped
3.  Tomato – 1 finely chopped
4.  Tamarind – big lemon size
5.  Chilli powder – 2 tsp or to taste
6.  Coriander powder – 2 tsp
7.  Turmeric powder – ½ tsp
8.  Curry leaves – 1 spring
9.  Mustard seeds – 1 tsp
10. Fenugreek seeds – ½ tsp
11. Garlic flakes – 4 (optional)
12. Oil – 4 tbsp
13. Salt – to taste

Fish Curry Preparation:

Take a kadai and heat with oil.

Add mustard seeds.

When they start to crackle add fenugreek, garlic flakes and curry leaves.

Then add chopped onions.

Fry on medium flame until they turn into golden yellow colour.

Add chopped tomatoes and salt.

Fry until the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Fry for few seconds.

Then add tamarind extract.

Combine well.

Now reduce the flame and cook for 10 mins.

Then add the fish pieces and allow boiling for another 10 mins or your desired consistency.

Remove from the heat.

Serve with plain white rice.