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J Sharmilee
15-30 mins Rating : Add to Favs Method Make ready all the ingredients under to grind (coconut, fennel seed , chilli powder, coriander powder) in a mixer. Heat 1/2 tsp of oil in a kadai - add onion, saute till slightly browned then add tomatoes saute until raw smell leaves and becomes mushy. Add sauted onion, tomato to the ingredients in the mixer, sprinkle a little water and grind it to a fine paste. Soak tamarind in warm water (say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Then add curry leaves, onion, garlic saute for 3 mins then add tomatoes saute until raw smell leaves. Then add the ground paste, turmeric powder and tamarind pulp. Add 1/4 cup water (adjust according to thickness), required salt and allow it to boil for 15-20 mins. When oil separates, add the cleaned fish pieces. Allow it to boil and the fish to cook well. The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges. At this stage garnish with coriander leaves and switch off. Give resting time for atleast an hour before you serve. Serve hot with rice, tastes heavenly. Tastes best the next day or even after. Recipe: Sharmis Passions RELATED RECIPES Salmon fruit curry Gobi matar curry Brinjal curry with garlic Cluster beans moong dal curry Sour fish curry Ingredients: 5 to 6 pieces - fish (I used Vanjaram fish variety) Tamarind, lemon sized Turmeric powder, a generous pinch 1 tsp - coriander leaves Salt to taste To temper: 1.5 tbsp - oil 1 tsp - vadagam (the one used for tempering) / Vendhayam (methi seeds) 1/2 tsp - mustard seeds 10 - small onion Garlic, 5 pearls 1 - tomato Curry leaves, a few To grind: 1/4 cup - coconut 1 tsp - fennel seeds 1.5 tsp - chilli powder 1.5 tsp - coriander powder To saute and grind: 1/2 tsp - oil 1 - tomato, chopped roughly 1 - big onion, chopped roughly
Lean Cuisine