INGREDIENTS
For masala
* Coconut grated – 2 cup
* Shallots – 5
* Oil - 1tsp
* Turmeric powder – ½ tsp
* Coriander powder – 5 tsp
* Chilli powder – 3 tsp
* Tamarind – 1 lemon sized
· Fish – 4-5 pieces
· Tomato – 1
· Oil – 1 tbsp
· Curry leaf – 5 to6
· Mustard seeds – ½ tsp
· Dry red chilli – 2-3
· Shallots – 4 to 5 (small pieces)
METHOD
1) Fry the grated coconut wihtout oil.
2) Add the shallots (cut in long pieces)
3) Fry till light brown.
3) When it becomes light brown, add 1 tsp oil and fry till dark brown.
4) Add turmeric powder, red chilli powder an dcoriander powder. Fry for some time and off the fire. Allow it to cool and mix in a mixer and add water to grind to a paste.
5) Soak the tamarind in water and squeeze out the juice. Mix with the above paste.
6) In a pan, add the above mix , fish pieces, salt and a little water.
7) Allow it to boil.
8) Add the tomato slices.
9) The curry become thick and the smell comes. Now in a small pan take 1 tbsp oil. Add the curry leaves, mustard seeds, dry red chili and shallot. Add this into the fush curry and remove from fire.
For masala
* Coconut grated – 2 cup
* Shallots – 5
* Oil - 1tsp
* Turmeric powder – ½ tsp
* Coriander powder – 5 tsp
* Chilli powder – 3 tsp
* Tamarind – 1 lemon sized
· Fish – 4-5 pieces
· Tomato – 1
· Oil – 1 tbsp
· Curry leaf – 5 to6
· Mustard seeds – ½ tsp
· Dry red chilli – 2-3
· Shallots – 4 to 5 (small pieces)
METHOD
1) Fry the grated coconut wihtout oil.
2) Add the shallots (cut in long pieces)
3) Fry till light brown.
3) When it becomes light brown, add 1 tsp oil and fry till dark brown.
4) Add turmeric powder, red chilli powder an dcoriander powder. Fry for some time and off the fire. Allow it to cool and mix in a mixer and add water to grind to a paste.
5) Soak the tamarind in water and squeeze out the juice. Mix with the above paste.
6) In a pan, add the above mix , fish pieces, salt and a little water.
7) Allow it to boil.
8) Add the tomato slices.
9) The curry become thick and the smell comes. Now in a small pan take 1 tbsp oil. Add the curry leaves, mustard seeds, dry red chili and shallot. Add this into the fush curry and remove from fire.
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