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Red Fish Curry
Method
- Heat oil in a pan.
- Throw in mustard seeds
- When this starts to splutter, add the fenugreek seeds and curry leaves.
- When the fenugreek seeds turn brown in colour, add the finely sliced ginger, garlic, shallots and the green chillies.
- Stir till it turns brown.
- Reduce the flame and pour the chilli paste.
- Let it simmer for a minute or two till a thick gravy consistency is formed.
- Now add the tamarind pulp and salt.
- Carefully add the fish pieces to this gravy and cook with lid on for two minutes.
Ingredients:
1/2 kg - seer fish cubes
3 - shallots
3 - garlic
1 small ball size - tamarind pulp (soaked in hot water)
1 - green chillies, slit
2 tbsp - kashmiri chilli powder paste (add water to the powder to make a thick paste)
1/2 tbsp - ginger juvinelles
1/4 tsp - mustard seeds
1/4 tsp - fenugreek seeds
oil curry leaves
salt
1/2 kg - seer fish cubes
3 - shallots
3 - garlic
1 small ball size - tamarind pulp (soaked in hot water)
1 - green chillies, slit
2 tbsp - kashmiri chilli powder paste (add water to the powder to make a thick paste)
1/2 tbsp - ginger juvinelles
1/4 tsp - mustard seeds
1/4 tsp - fenugreek seeds
oil curry leaves
salt
