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Fish Curry

Method

  • Clean and slice the fish. 
  • Grate the coconut, take of the coconut gratings to extract the coconut milk. 
  • Grind the red chillies, dhania and haldi to a fine paste. 
  • Grind the coconut grating with an onion. 
  • Slice the other onions.
  •  Grind the garlic, pepper and cumin seeds. 
  • Soak the tamarind and extract the juice.
  • Heat oil, add methi, curry leaves, sliced onions and saute.
  •  Add the red chilli paste, fry well, add the coconut paste and the garlic paste and saute. 
  • Add the extraction of coconut milk, tamarind juice and salt.
  •  Bring to boil, add the fish and let it simmer, till the fish is well cooked.
  •  Add the first extract of coconut milk. Bring it to boil and remove. 
  • Serve hot

Ingredients

  • 500 gms pomfret of millet
  • 15-20 red chillies
  • 3 or 4 tbsp coriander
  • tsp turmeric powder
  • 3 tbsp oil
  • coconut
  • 5-6 green chillies
  • tsp pepper
  • 1 tsp cumin seeds
  • 5 or 6 cloves garlic
  • 6 onions
  • A piece of tamarind, the size of a lemon
  • tsp methi
  • 5 to 6 tomatoes
  • Salt to taste
  • Curry leaves

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