Sea food is a must in our daily meal.We eat them in curries,fries ,preserves,etc.My mother and in my in-laws side they mostly prepare curry with grinding coconut.But i prefer plain curry without coconut and sometimes prepare this way.
Preparation time: 15mins
cooking time:30 mins
serves:2 to 3
- fishes-3 r 4( i used as whole,since its a small one)(any fish variety)
- Onion-1 big,chopped
- tomato-1 chopped
- garlic flakes-5,finely chopped
- Red chilly powder-2 tsp
- coriander powder-2 tsp
- Turmeric powder-1\2 tsp
- Jeera powder-1\4 tsp
- Pepper powder-1\4 tsp
- Coconut milk-1 cup
- Tamarind-small berry size
- Salt- to taste
- Oil-2 tsp
- Mustard-1\4 tsp
- Methi/fenugreek seeds-1\4 tsp
- curry leaves-few
1.Clean the fish well.Soak tamarind in water and extract juice.Add all powders except salt to it and mix well.
2.Heat oil in a pan(i mostly use earth ware to make fish curry),pop out mustard and methi seeds.Add first chopped onions and garlic.saute till in become translucent.Then add in tomato and saute till it becomes mushy.
3.Then pour the tamarind -spice mix to it and allow it to boil.When it begins to boil add the fish pieces and salt.Allow the fish pieces to cook.
4.After 5-8 mins pour a cup of coconut milk to it and allow to boil well.check for salt and spices.Add if needed.In about 5 mins everything blends well and becomes creamy curry.Add curry leaves and switch off.
Serve with hot steamed rice or can be had for dosai\idli too.
1.I used ready made coconut powder,so just mixed it in warm water and poured.You can use fresh coconut milk.In that case add 2nd milk to make fish cook and add first milk in end.
2.Can replace all spice powder with any kuzhambu chilly powder u have.
i love fish curries and this luks yummmmReplyDelete
Fish curry looks so tempting and tasty...Want to give this a try :)ReplyDelete
Mouthwatering! I too love seafood a lot!ReplyDelete
Yummy, tasty fish curryReplyDelete
On-going event: south Indian cooking
Tempting and one fingerlicking meen kuzhambu...ReplyDelete