Ingredients:
Fish – ½ kg (cut into cubes)
Coriander Powder – 1 tbsp
Red Chilly Powder – 2 tbsp
Tamarind – lemon size (soak it in water and extract the juice)
Small / Baby Onion – 50 gms
Tomato – 2 (finely chopped)
Coconut – 1 piece
Aniseed – 1tbsp
Pepper – 1 tbsp
Garlic – 5 pods
Cumin Seeds – 2 tsp
Fenugreek Seeds – 2 tsp
Salt – to taste
Cooking Oil
Service For: 3 People
Cooking Time: 20 minutes
Cooking Instructions:
Heat a tbsp of oil in a pan and sauté it with baby onion, aniseed, pepper and garlic pods. Now transfer this to a mixie jar along with tomatoes and coconut piece and grind it to a fine paste.
Heat oil in a deep pan and sauté it with cumin and fenugreek seeds. Add the grinded paste to this and fry it for a while. Now add tamarind juice, chilly powder, coriander power and required salt and water to it and bring it to boil. When the gravy starts to thicken, add fish pieces to it and bring it to boil. Switch off the stove when the fish is well cooked. Fish will be cooked within 5 minutes.
You can serve this dish with hot rice and chapattis.
Fish – ½ kg (cut into cubes)
Coriander Powder – 1 tbsp
Red Chilly Powder – 2 tbsp
Tamarind – lemon size (soak it in water and extract the juice)
Small / Baby Onion – 50 gms
Tomato – 2 (finely chopped)
Coconut – 1 piece
Aniseed – 1tbsp
Pepper – 1 tbsp
Garlic – 5 pods
Cumin Seeds – 2 tsp
Fenugreek Seeds – 2 tsp
Salt – to taste
Cooking Oil
Service For: 3 People
Cooking Time: 20 minutes
Cooking Instructions:
Heat a tbsp of oil in a pan and sauté it with baby onion, aniseed, pepper and garlic pods. Now transfer this to a mixie jar along with tomatoes and coconut piece and grind it to a fine paste.
Heat oil in a deep pan and sauté it with cumin and fenugreek seeds. Add the grinded paste to this and fry it for a while. Now add tamarind juice, chilly powder, coriander power and required salt and water to it and bring it to boil. When the gravy starts to thicken, add fish pieces to it and bring it to boil. Switch off the stove when the fish is well cooked. Fish will be cooked within 5 minutes.
You can serve this dish with hot rice and chapattis.
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