|
|
|
| |
A spicy fish curry, so unique in its tastes, the key ingredient here is
Kudumpoli (cocum).This curry tastes best the next day
Ingredients
1. ½ kg fish pieces
2. 2 tbsp chilli powder
3. ¼ tsp turmeric powder
4. 1/8 tsp roasted fenugreek seeds
5. 6 small garlic cloves
6. 2 tsp ginger, finely chopped
7. ¼ cup coconut oil/olive oil
8. 1 tsp mustard seeds
9. 1 tbsp button onions, sliced
10.curry leaves -2 sprigs
11.2 pieces cocum, washed and soaked in water
12. Salt to taste
Method:
1.Clean and wash the fish pieces and keep aside.
2.Grind ingredients 2 to 4 to a paste with 1 garlic clove and 1 tsp ginger and
keep aside.
3.Heat oil in a pan. Splutter the mustard seeds. Add onion, remaining garlic
and ginger. Keep stirring till it turns slightly brown ,now stir in the ground
masala, and fry until the aroma rises. Add the soaked cocum and 2 cups water.
Add salt to taste.
4.Transfer this into an earthenware vessel and simmer. Gently ladle in the fish
pieces and the curry leaves.
5.Cook half covered, till it boils.
6.Remove the lid and allow to simmer on low heat till the gravy thickens and
the fish is cooked
| |
|
|
Home