Servings: 6
Cuisine: Indian
Categories: Amma's Indian Recipes, Curry, Fish/ Seafood, Main Dishes
2 pounds fish (around 9-10 pieces)
1/2 cup oil
1 cube ginger (2 inch)
1 pod garlic (walnut-sized pod)
4 whole cloves
1 tablespoon coriander seed powder
2 cardamom
4 tablespoons tamarind extract
1 1/2 teaspoons red chile powder
1/2 teaspoon turmeric
12 curry leaves
2 medium onions
Coriander leaves to garnish
Salt, to taste
1. Make into a paste: ginger, garlic, cardamom, cloves, coriander seed powder, onions. Mix above with fish pieces, salt, chili powder, turmeric and keep aside.
2. Heat oil in a skillet on medium heat, add curry leaves, coriander leaves; fry for two minutes. Then add fish pieces and fry for 5 minutes. (DO NOT STIR OFTEN AS THE FISH PIECES CAN GET MUSHY.) Then add tamarind paste mixed in two cups of water. Let it come to a boil, turn heat to low and cook for 15 minutes.
Serve hot. Goes well with white rice.
Cuisine: Indian
Categories: Amma's Indian Recipes, Curry, Fish/ Seafood, Main Dishes
2 pounds fish (around 9-10 pieces)
1/2 cup oil
1 cube ginger (2 inch)
1 pod garlic (walnut-sized pod)
4 whole cloves
1 tablespoon coriander seed powder
2 cardamom
4 tablespoons tamarind extract
1 1/2 teaspoons red chile powder
1/2 teaspoon turmeric
12 curry leaves
2 medium onions
Coriander leaves to garnish
Salt, to taste
1. Make into a paste: ginger, garlic, cardamom, cloves, coriander seed powder, onions. Mix above with fish pieces, salt, chili powder, turmeric and keep aside.
2. Heat oil in a skillet on medium heat, add curry leaves, coriander leaves; fry for two minutes. Then add fish pieces and fry for 5 minutes. (DO NOT STIR OFTEN AS THE FISH PIECES CAN GET MUSHY.) Then add tamarind paste mixed in two cups of water. Let it come to a boil, turn heat to low and cook for 15 minutes.
Serve hot. Goes well with white rice.
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