Fish Curry
Submitted by rehanak55 on Fri, 2007-03-23 05:41
Ingredients:
800 gms Sliced pomfret
• 1 Cup coconut milk
• 1 Sliced onion
• 1 tsp Chopped garlic
• 12 Dry red chillies
• 1 Chopped tomato
• 1 tsp Cumin seeds
• 1 tbsp Tamarind paste
• 1 tsp Turmeric powder
• 4 Green chillies
• 1 tbsp Oil
• 2 tbsp Coriander seeds
• 1 tbsp Chopped ginger
• Salt to taste
• 1 Cup coconut milk
• 1 Sliced onion
• 1 tsp Chopped garlic
• 12 Dry red chillies
• 1 Chopped tomato
• 1 tsp Cumin seeds
• 1 tbsp Tamarind paste
• 1 tsp Turmeric powder
• 4 Green chillies
• 1 tbsp Oil
• 2 tbsp Coriander seeds
• 1 tbsp Chopped ginger
• Salt to taste
Preparation Method:
| Grind dry red chillies, coriander seeds, cumin seeds, chopped ginger, chopped garlic, tamarind paste and turmeric powder with 12 tbsp of water to make fine paste. | |
| • | Rub the slices of the fish with some salt and a pinch of turmeric powder and keep aside for 5 minutes. |
| • | Wash well and drain the water. |
| • | Heat the oil in a wok and saut? the onions for about 5 minutes or till the onions turns golden brown. |
| • | Add the paste and the tomatoes. Saute slightly. |
| • | Mix the coconut milk and water and bring to a boil. |
| • | Add the fish, green chillies and salt. Mix very gently and simmer on moderate heat for about 6 minutes or till the fish is cooked and firm. |
Chef's Name:
Rehana Khambaty
Recipes:
