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Nadan fish curry
By : Method
- Heat oil in a non stick pan.
- Add tomatoes and saute it for a minute.
- Take a vessel and add red chilly powder, tamarind paste, salt and water and stir it well.
- Remove the tomatoes from the oil and put it in the above vessel.
- Heat up the same pan used for frying tomatoes.
- Splutter mustard seeds.
- Add black pepper, fenugreek seeds and black gram and fry, till the fenugreek starts to emit a nice aroma.
- Add curry leaves, pearl onions, garlic and green chillies.
- Add salt and saute, till they become brown in colour.
- Add coriander leaves.
- Add the tamarind paste and tomatoes and allow to boil for 5 mins.
- Add pieces of fish and allow it to boil. 13)Cook, till the fish is well cooked. 14)Add the coconut milk and heat it for 3 mins. 15)Switch off the flame.
- Add salt, if needed.
- Garnish with coriander leaves.
- Serve with rice.
Ingredients:
1 lb King fish
8 - 9 - Pearl onion (chopped)
2 - Tomato (chopped)
7 - 8 nos - Green chillies (chopped)
5 - 6 nos - Curry leaves
Coriander leaves as reqd
7 nos - Garlic pods
2 tbsp - Chilli powder
2 tbsp - Tamarind(Puli) paste
11-12 nos - Black gram
1 tsp - Mustard seeds
1 tsp - Fenugreek seeds
4 - 5 nos - Black pepper
1 cup - Coconut milk
Salt - As reqd
Oil - 3 tbsp
1 lb King fish
8 - 9 - Pearl onion (chopped)
2 - Tomato (chopped)
7 - 8 nos - Green chillies (chopped)
5 - 6 nos - Curry leaves
Coriander leaves as reqd
7 nos - Garlic pods
2 tbsp - Chilli powder
2 tbsp - Tamarind(Puli) paste
11-12 nos - Black gram
1 tsp - Mustard seeds
1 tsp - Fenugreek seeds
4 - 5 nos - Black pepper
1 cup - Coconut milk
Salt - As reqd
Oil - 3 tbsp
RECIPES BY SHILPA TERRENCE
