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Salt water fish
curry
A thin spicy delight, its flavour and magical taste is best
when served cold with plain rice.
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For this fish preparation you
will need... |
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Ingredients |
Quantity |
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Fish (salt water) |
1 lb. |
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Onion |
1/4, cut into small pieces. |
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Garlic |
5-6 cloves, finely chopped. |
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Ginger |
1", finely chopped. |
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Green chilli |
3, cut into half (long). |
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Shallot |
1 big, cut into small pieces. |
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Tomato |
1 big, cut into small pieces. |
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Tomato puree |
4 spoon |
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Uluva powder |
1 pinch. |
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Tamarind |
1/3 spoon (use tamarind concentrate) |
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Salt |
as needed. |
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Curry leaves |
optional. |
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Oil |
3 spoon. |
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Mustard seed |
1/4 spoon |
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Fish masala |
4 spoon |
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Heat oil, fry mustard seeds, add
onion, shallot, garlic, ginger, green chilli, and curry leaves, and
stir for a few minutes.
Then add tomato, and tomato puree, stir, and then add uluva
powder, salt, and fish masala. (Use Kerala Fish masala; if you dot
have it, add 2 spoon [fine] coriander powder, 1-1.5 spoon chilli
powder, 1/4 turmeric powder, and 1 pinch more uluva powder.)
Stir, and then add 1/2 cup of water and tamarind.
When it boils, add the fish pieces, stir slowly, then cover it
and cook on low-medium heat.
Stir once a while until cooked (be careful not to break the
fish pieces).
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