Ingredients:
Fish - 250 gms
Tamarind - 1 lemon sized
Onion - 1 large finely chopped
Tomato - 1 small chopped
Coconut milk - 1/2 cup
Chili powder - 1 1/2 teaspoon
Coriander powder - 3 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - as per taste
Oil - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few chopped
Water - 1/2 cup
Wash the fish well and keep it aside.
Soak tamarind in half cup of warm water and extract thick juice.
In a kadai, warm up the oil. Once its warm enough add the mustard seeds. Wait for it to spurt and then add in the curry leaves & chopped onion. Saute the onions till they become transparent and then add in the chopped tomatoes. Saute the onions till they turn mushy.
Now add in the chili powder, coriander powder, turmeric and salt. Mix it well with the tomatoes and then pour in the tamarind juice, along with 1/2 cup of water. Since we use coconut milk for almost every gravy, I added 1/2 cup of thick coconut milk. Bring this to a boil. Once its starts bubbling, add in the cleaned fish and cook it covered for at least 5 -7 mins. You may let it boil for few more minutes if you prefer your gravy to be a little thicker.
Finally garnish it with chopped coriander leaves. This tastes very good with rice, idli, dosa or rotis.
Fish - 250 gms
Tamarind - 1 lemon sized
Onion - 1 large finely chopped
Tomato - 1 small chopped
Coconut milk - 1/2 cup
Chili powder - 1 1/2 teaspoon
Coriander powder - 3 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - as per taste
Oil - 2 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few chopped
Water - 1/2 cup
Wash the fish well and keep it aside.
Soak tamarind in half cup of warm water and extract thick juice.
In a kadai, warm up the oil. Once its warm enough add the mustard seeds. Wait for it to spurt and then add in the curry leaves & chopped onion. Saute the onions till they become transparent and then add in the chopped tomatoes. Saute the onions till they turn mushy.
Now add in the chili powder, coriander powder, turmeric and salt. Mix it well with the tomatoes and then pour in the tamarind juice, along with 1/2 cup of water. Since we use coconut milk for almost every gravy, I added 1/2 cup of thick coconut milk. Bring this to a boil. Once its starts bubbling, add in the cleaned fish and cook it covered for at least 5 -7 mins. You may let it boil for few more minutes if you prefer your gravy to be a little thicker.
Finally garnish it with chopped coriander leaves. This tastes very good with rice, idli, dosa or rotis.
Comments
Post a Comment