mearl223 On September - 30 - 2011

Fiona’s South-Indian Fish Curry

A good friend of mine here in California, Fiona, shares her take on a South-Indian fish curry – A medium-spicy gravy with a coconut-milk base.  Me thinks this is SO-YUM :) Thanks, Fi!!
 

PrepTime 8mins – Serves 4 – CookTime 20mins

 

 

 

Ingredients:

Oil- 1 Spoon( the fat ones)
Small Sambhar Onions-12- slice them
1 Kg Fish- about 12 pieces-Only Sea fish
Fenugreek-6-8
Curry Leaves- 10+ 5
Garlic-1 whole clove- peel it and put it in as whole don’t cut
Turmeric-1/4 tspn
Chilli Powder-1 heaped
Coriander Powder-2 heaped- Grind it from scratch
Cumin- ½ tspn- coarsely ground
Pepper- ½  tspn – coarsely ground
Tamarind:   golf size ball with enough water so that it is not pulpy
Tomato-1 ½- cubes
Coconut milk- ½ cup-
Green Chilly-1-sliced

Cooking Instructions:

 
Season the Fenugreek and Curry Leaves.
Fry the sliced onions nice and brown
Add Garlic
On Medium flame -add turmeric, chilli powder, coriander powder, cumin, pepper
Fry all these powders till it becomes dark on a medium flame.
Add the tamarind water, tomato, salt
Cover it, increase the flame till it boils nicely- remove cover- let it bubble nicely.
Once the oil comes up, add the fish and let it cook for 10 mins
Add the Coconut thick milk & stir mildly
Add a few curry leaves and 1 sliced chilly.
Simmer for 1 minute & serve hot with steamed rice or Malabari Parottas

Once again, THANKS Fiona, for sharing this recipe with us… Hope to get more from you! :)

Fiona’s South-Indian Fish Curry

A good friend of mine here in California, Fiona, shares her take on a South-Indian fish curry – A medium-spicy gravy with a coconut-milk base.  Me thinks this is SO-YUM :) Thanks, Fi!!

____________________________________________________________________
PrepTime : Serves : Cook Time
8min 4 20 min

Ingredients:

Oil- 1 Spoon( the fat ones)
Small Sambhar Onions-12- slice them
1 Kg Fish- about 12 pieces-Only Sea fish
Fenugreek-6-8
Curry Leaves- 10+ 5
Garlic-1 whole clove- peel it and put it in as whole don’t cut
Turmeric-1/4 tspn
Chilli Powder-1 heaped
Coriander Powder-2 heaped- Grind it from scratch
Cumin- ½ tspn- coarsely ground
Pepper- ½  tspn – coarsely ground
Tamarind:   golf size ball with enough water so that it is not pulpy
Tomato-1 ½- cubes
Coconut milk- ½ cup-
Green Chilly-1-sliced

Cooking Instructions:

 
Season the Fenugreek and Curry Leaves.
Fry the sliced onions nice and brown
Add Garlic
On Medium flame -add turmeric, chilli powder, coriander powder, cumin, pepper
Fry all these powders till it becomes dark on a medium flame.
Add the tamarind water, tomato, salt
Cover it, increase the flame till it boils nicely- remove cover- let it bubble nicely.
Once the oil comes up, add the fish and let it cook for 10 mins
Add the Coconut thick milk & stir mildly
Add a few curry leaves and 1 sliced chilly.
Simmer for 1 minute & serve hot with steamed rice or Malabari Parottas

Once again, THANKS Fiona, for sharing this recipe with us… Hope to get more from you! :)

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