Sunday, July 17, 2011

Fish Curry


Curry cut fish- 1 kg(cleaned)
Onion 2
Toamto 2
Raw mango 1( medium size)
cumin/corriander powder 1 tbsp
coconut grated 1 cup
ginger garlic paste 2 tbsp
cinamon/cloves 5 pieces
Red chilli powder 3 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Tamarind puree 1/2 cup.
oil- 6 tbsp
Curry leaves/corriander for garnishing.

Grind coconut, ginger garlic paste, cinamon,cloves, cumin/corriander powder into a fine paste.  Grind onion, tomatoes along with red chilli powder in a coarse consistency.  In a pan mix both the pastes along with tamarind water, salt and turmeric.  Slide in the fish pieces and raw mango pieces gently into the mixture.  Pour oil on top.  Cook the mixture in Medium flame.  Do not stir the curry frequently.  Once the curry starts to boil reduce the flame.  Boil for 15 minutes in low flame.  The oil would start floating.  Garnish with curry /corriander leaves.  Serve with hot rice or dosas.

PS: Fish curry tastes best if cooked well in advance of serving.