
Preparation Time : 10 mins
Cooking Time : 25 mins
Recipe Cuisine: South Indian
Ingredients:
Fish (tilapia)- 5 pieces
Turmeric powder – a generous pinch
Salt as per required
Fish masala: (saute it & grind)
Oil – 1 tsp
Fenugreek seed – 1 tsp
Fennel seeds – 1 tsp
dry Chili – 5 to 6
dry whole Coriander seeds – 1 tbsp
Coconut – ¼ cup
garlic – 6 pearls
Tomato – 1 chopped roughly (medium size)
Large Onion – ½ chopped roughly
Small Onion – 6
Tamarind – lemon sized
Tempering:
Oil – 2 tbsp
fenugreek seeds – ½ tsp
Mustard seeds – ½ tsp
Small Onion – 10 (cut into half)
Ginger&garlic – 1 tbsp (chopped finely)
Tomato – 1 (medium sized chopped finely)
Garnishing:
coriander leaves – 1/4 chopped
mint & curry leaves – generous amount (optional)
Method:
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In a teaspoon of oil saute the ingredients given under “fish masala” till the raw flavor goes off and grind it into paste adding little amount of water and keep it aside.
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In the same pan add 2 tablespoon of oil and start to tempering with mustard, fenugreek seeds and curry leaves, now add ginger & garlic chopped and saute it for 2 minutes till the raw flavor goes off .
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After that add pearl onions cut into half, saute it for a minute and now add the finely chopped tomatoes after it woes out the moisture, add the fish masala paste and saute it for 2 more minutes.
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Add enough water to boil it for 10 more minutes till the raw smell goes off . After that add washed fish and Sim it for 5 more minutes and switched off the flame and garnish with chopped coriander, mint and curry leaves.
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Serve it hot and enjoy your spicy fish curry
Hints:
To get rid of fishy smell wash the fish in the fresh cold water and add some turmeric powder and keep it in fridge for 5 minutes, before cooking by using tissue paper remove the moisture from the fish, and add little oil to the pan to fry the fish for a minute and remove the skin (depends on the type of fish).
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