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Seafood |
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Fish Curry
Ingredients:
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Fish fillets Rohu or
any othet variety 1
kg
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Red chillies 1 tbsp,
powdered
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Coriander 2 tbsp,
powdered
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Garam masala 1 tsp,
powdered
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Turmeric 1
tsp
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Cloves 4
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Fenugreek seeds
6
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Curry patta
6
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Ginger / garlic paste
1 tbsp
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Green chillies
4
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Fresh coriander 1
bunch, finely
chopped
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Lemons 2
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Yogurt ½
cup
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Salt to
taste
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White vinegar 1
tbsp
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Oil 1
cup
Method:
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Sprinkle a little
salt and vinegar on the fish and leave for ten minutes, and
then wash in cold water. In a wide shallow pan heat oil with
cloves and fenugreek. Beat yogurt with ginger/ garlic paste
and dry spices, add to the oil and fry for a few minutes.
Meanwhile, in a little oil fry the fish fillets in a
separate frying pan till golden, then add to the frying
spices, spread out the fish pieces in the pan.
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Put
green chillies; curry patta and lemon juice on top along
with 1 ½ cup of hot water. Do not use a spoon to stir. Hold
the pan with potholders and gently tilt from side to side to
prevent fish from sticking. When oil rises to the surface
put the pan on tawa on low heat. Sprinkle with fresh
coriander. Serve hot with rice and chapatti.
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Serves:
7
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