Ingredients
Method
- Fish (I used Vanjaram/King fish) – 1 kg
- Onions – 3 finely chopped
- Green chilis – 3 slit
- Ginger-garlic paste – 2 tbsp
- Curry leaves – few
- Oil – 4 tbsp
- Salt – as per taste
- Turmeric powder – 1/2 tsp
- Red chili powder – 2 tsps
- Coriander powder – 1 tsp
- Tamarind pulp – 1 cup
- Roasted methi powder – 1/2 tsp
Method
1.Clean and wash fish pieces and transfer into a mixing bowl.And add salt,red chili powder,coriander powder,Turmeric and half of the finely chopped onions and 1 tsp of oil and mix well and keep.
2.Heat a shallow pan add oil and fry remaining onions,green chilis,curry leaves for 2-3 mins then add ginger-garlic paste fry 4-5 mins and lower heat and add tamarind pulp and fish pices and 2-3 cups of water mix well and bring to boil.
3.Just shake the vessel to combine well this is a technic do not use spatula.Cook for 8 mins on med heat and add methi powder and fresh coriander chopped and cover and turn of heat.
4.Let cool and serve with white rice.
2.Heat a shallow pan add oil and fry remaining onions,green chilis,curry leaves for 2-3 mins then add ginger-garlic paste fry 4-5 mins and lower heat and add tamarind pulp and fish pices and 2-3 cups of water mix well and bring to boil.
3.Just shake the vessel to combine well this is a technic do not use spatula.Cook for 8 mins on med heat and add methi powder and fresh coriander chopped and cover and turn of heat.
4.Let cool and serve with white rice.
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