For some weird reasons, I just can't stand the smell of fish, or anything to do with fish if I have to cook it. And I don't stop hearing the end of it from my husband, hence I finally put a pin on my nose and decided to try making this curry for him.
Surprisinglt, it turned out fabulous! Didn't taste or smell like raw fish at all!
Hope you enjoy it too!
Bon Appétit
Surprisinglt, it turned out fabulous! Didn't taste or smell like raw fish at all!
Hope you enjoy it too!
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 15 - 20 Minutes 30 - 35 Minutes 4 portions |
INGREDIENTS White Fish Oil Coconut Milk Coconut Onion Green Chillies Ginger - Garlic Paste Red Chilli Powder Turmeric Powder Tamarind Paste Fenugreek Seeds Dhania Powder Coriander Leaves Cumin Seeds Curry Leaves Tomato Salt | QUANTITY 1 lb 2 tbsp 1/2 cup 1/4, grated 1, large 3 - 4 1 tsp 2 tsp 1 tsp 10 gms 1/4 tsp 2 tbsp 1/2 bunch 1 tsp 5 - 10 1, large to taste |
RECIPE
Heat 1 tbsp oil and roast the coconut, jeera, onion and half the curry leaves till they become brown and make a fine paste.
Heat the remaining oil in a kadai, add the fenugreek seeds, slit green chillies, coconut-onion mixture, ginger-garlic paste, dhania powder, turmeric powder and chilli powder.
Stirring well, cook the paste for 1-2 minutes. Add the tomato and cook for another minute. Add water to this and bring to boil.
Add the tamarind paste, coconut milk, curry leaves and fish. Boil for 3-4 minutes, till the fish is cooked.
Serve garnished with coriander leaves.