FISH WITH RICE
Tastey and spicy fish curry is made with tomato, coconut powder,tamrind and spices.You can serve it with naan,roti or rice.
Equipment
- bowl
- pan
- BLENDER
Ingredients
for fish curry
- 500 grams fish
- 3 tbsp coconut oil
- 1 large onion chopped
- 1 large tomato sliced
- 1 tsp mustard seeds
- 3 green chilles
- 2 springs curry leaves
- 3 tbsp coriander leaves
- 3 tbsp tamarind pulp
for fish masala
- 1/4 cup coconut grated
- 1 tbsp coconut oil
- 1 onion
- 1 tomato
- 2 tbsp ginger garlic paste
- 1 tbsp kashmiri chilli powder
- 2 tbsp coriander powder
- 1 tsp turmeric
- 1/2 cup coconut grated
Instructions
for fish masala
- In a clay pot, warm the coconut oil. After adding, sauté the fennel seeds, onions for one minute .
- Sauté onion until they become transparent. It'll just require a minute
- Add the ginger-garlic paste and cook it until the raw scent is gone.
- Stir in tomatoes after adding them. add the spices powders and cook for one minute.
- add grated coconut and stirr for 4-5 mins.Letthis mixture cool for ten minutes at this point.
blender
- Transfer the blend into a blender. Make a smooth paste by adding adequate water. Put this away until needed
fish curry
- Add oil in pan, heat it and now add mustard seeds , curry leaves, sliced onion
- Cook until golden brown
- Now add grounded masala and saute for 4-5 minutes till oil separates
- Now add tomato and saute for 5 mins and add tamarind pulp.
- Add enough water tp make it look like gravy.
- After bringing everything to aboil, turn down the burner,Stir in the fish pieces thoroughly.
- Simmer this for ten minutes over low to medium heat. ░The oil will now float to the top. Add coriander leaves for garnish
- YOUR FISH CURRY IS READY, SEARVE IT WITH HOT RICE !
NUTRITIONAL INFORMATION (PER SERVING )
- ENERGY - 250 KCAL PROTEIN-13 G CARBOHYDRATES - 16 GFAT-12 G