January 20, 2013

Fish curry

1 large onion
1 large tomato
Fish 1.5 kg
Tamarind lemon size(soak in water)
Gingely oil - 4 tbsp
Mustard seeds- 1 tbsp
Salt to taste

To grind to a smooth paste:
5 tbsp cocunut
1tbsp jeera
2 tbsp chilli powder
1 tbsp coriander powder
Curry leaves few

Grind everything to a smooth paste and set aside


Heat gingely oil in a pan and splutter the curry leaves and mustard seed. Then sauté half of the onion and tomato until they become mushy. Then add the tamarind water. Ground paste and some more water and bring to boil. Add the fish pieces And salt and cook the fish and simmer till the curry reaches required consistency. Check for salt and serve hot with rice.

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