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Fish-medium size pieces
Fish-medium size pieces -500 gms
Fish Tamarind(Kudampuli), soaked in water -2 to 3 small pieces
Mustard seeds -1/4 tsp
Fenugreek seeds -1/4 tsp
Curry leaves -2 sprigs
sliced shallots -4 to 5 nos
crushed ginger -1.5 tsp
crushed garlic -1.5 tsp
Kashmiri chili powder -1.5 to 2 tbsp
Coriander powder -1/2 to 1 tbsp
Turmeric powder -1/2 tsp
Fenugreek powder -1 pinch
Water -1 cup(more if required)
Oi -as required
Salt -to taste
DIRECTIONS TO PREPARE
1)Heat oil in a clay pot and add mustard seeds. Following to the spluttering of mustard seeds, add fenugreek seeds and saute for few seconds.
2)Add curry leaves, sliced shallots, crushed ginger, and garlic to the mixture and keep on sauteing until shallots turn golden brown.
3)Reduce the flame to low flame and add the powders namely Kashmiri chili powder, coriander powder, turmeric powder and fenugreek powder to the mixture and mix well. Stir the ingredients continuously until the color changes to a deep maroon. Continuous stirring helps in keeping the ingredients from burning which will result in the foul taste of the curry.
4)Add water and fish tamarind ( kudampuli). Bring the mixture to a boil.
5)Now, add the fish and salt to taste. Don't forget to cover the pot and let it rustle up over a medium flame till the fish is properly cooked and the gravy thickens.
6)Remove the pot from heat and keep it covered for at least an hour for the flavors to blend in.
Serve the fish curry with rice or steamed tapioca and get ready to taste heaven. Enjoy your dish and comment your feedbacks in the comment box below.