One of the most delicious non vegetarian is Fish. Many people think, preparation of fish curry is very difficult compared to other non veg items. But it is very easy and I will tell you the simpliest and tastiest way of preparing it.
Ingredients:
Fish (Korameenu) - 1kg
Onions - 2
Tomato - 1 cut to fine pieces
Green chilli - 4 split to half
Coriander leaves
Lemon juice - 1 tbsp
Oil - 3 tbsp
Tamarind - 3 lemon sized soak in 3 cups of water
Coriander - 1 tbsp
Cloves - 3
Cinnamon - 1 1/2 inch piece
Dry coconut powder - 1 tbsp
Ginger Garlic paste - 1 1/2 tspn
Fenugreek seeds - 1 tspn
Jeera - 1 tspn
Raw mango - 1/2 cut into large pieces
Salt - as per taste
Red chilli powder - 2 tbsp
Turmeric powder - 2 tspn
Preparation:
1. Wash fish pieces with lemon juice and some salt.
2. Soak tamarind in 3cups of water for half an hour.
3. For marination, grind 1 and half onion, coriander seeds, cloves, cinnamon, dry coconut, ginger garlic paste to fine paste.
4. Add salt, red chilli powder, turmeric to the ground paste and apply to the fish pieces.
5. Take a wide and heavy bottomed vessel and add oil to it. Once oil get heated, add the left over onion which is cut into long slices, green chilli, tomato, raw mango slices.
6. Now add the marinated fish pieces to the oil and put on the lid for 10 mins on medium heat. By now the fish pieces will be half cooked.
7. Add the tamarind water to the fish pieces and adjust the taste with little water, salt and chilli powder. Do not add more water as the gravy should not be too runny. Instead adjust salt, chilli powder for the sour taste to reduce.
8. Once if the spices are perfect close the lid and cook for 15mins on high flame and reduce the flame to medium for another 15 to 20 mins.
9. Dry roast jeera and fenugreek seeds and grind it to powder.
10. Add coriander leaves, the ground fenugreek and jeera powder (it gives much enhanced taste) and cook for 2 to 3mins and turn off the stove.
Your spicy delicious fish curry is ready. Usually fish curry taste enhances when it is cooled down.
Ingredients:
Fish (Korameenu) - 1kg
Onions - 2
Tomato - 1 cut to fine pieces
Green chilli - 4 split to half
Coriander leaves
Lemon juice - 1 tbsp
Oil - 3 tbsp
Tamarind - 3 lemon sized soak in 3 cups of water
Coriander - 1 tbsp
Cloves - 3
Cinnamon - 1 1/2 inch piece
Dry coconut powder - 1 tbsp
Ginger Garlic paste - 1 1/2 tspn
Fenugreek seeds - 1 tspn
Jeera - 1 tspn
Raw mango - 1/2 cut into large pieces
Salt - as per taste
Red chilli powder - 2 tbsp
Turmeric powder - 2 tspn
Preparation:
1. Wash fish pieces with lemon juice and some salt.
2. Soak tamarind in 3cups of water for half an hour.
3. For marination, grind 1 and half onion, coriander seeds, cloves, cinnamon, dry coconut, ginger garlic paste to fine paste.
4. Add salt, red chilli powder, turmeric to the ground paste and apply to the fish pieces.
5. Take a wide and heavy bottomed vessel and add oil to it. Once oil get heated, add the left over onion which is cut into long slices, green chilli, tomato, raw mango slices.
6. Now add the marinated fish pieces to the oil and put on the lid for 10 mins on medium heat. By now the fish pieces will be half cooked.
7. Add the tamarind water to the fish pieces and adjust the taste with little water, salt and chilli powder. Do not add more water as the gravy should not be too runny. Instead adjust salt, chilli powder for the sour taste to reduce.
8. Once if the spices are perfect close the lid and cook for 15mins on high flame and reduce the flame to medium for another 15 to 20 mins.
9. Dry roast jeera and fenugreek seeds and grind it to powder.
10. Add coriander leaves, the ground fenugreek and jeera powder (it gives much enhanced taste) and cook for 2 to 3mins and turn off the stove.
Your spicy delicious fish curry is ready. Usually fish curry taste enhances when it is cooled down.
Looks Yummmmmmm poori. Looks like another finger licking recipe. Will try some time and let you know. Should we dry roast coriander seeds, cloves and cinnamon before grinding?
ReplyDeleteThanks bhavani... Try it out.. You will definetly like it... No need of dry roasting.
ReplyDelete