Rate this recipe!
| Prep Time | 45 hours |
| Servings |
people
|
Ingredients
For Ground Paste:
- Grated Coconut - 1/2 of
- Cloves - 6 to
- Cinnamon stick - 1 inch
- Green cardamom - 3
- Fennel seeds(perumjeerakam) - 1/4 tsp
- Water(As required to make paste) -
For Main Curry:
- Fish( Any ) - 800 g
- Oil - 3 tbsp
- Onion - 2 medium
- Tomato - 1 medium
- Green chillies - 4
- garlic - 4 pods
- Ginger - 1 inch
- Curry leaves - 1 string
- Tamarind - 1 lemon
- Turmeric powder - 1 tsp
- Red chilly powder(based on spice required) - 2 tsp
- Coriander powder - 1 tsp
- Salt(as required) -
- Water(As required) -
- Oil(for flavour at end) - 1 tsp
Ingredients
For Ground Paste:
For Main Curry:
|
Rate this recipe!
|
Instructions
- Clean the fish . Marinate with salt, turmeric , red chilly powder and coriander powder for 30 minutes.
- Heat the pan.
- Add grated coconut, fennel seeds, green cardamom , fennel seeds , cloves, cinnamon stick without oil.Dry roast by saute till coconut turns light brown. Make sure coconut should not over roasted.Keep it aside to cool for 10 minutes.
- Heat oil in vessel.
- Add onion,little salt, garlic, ginger, green chillies, and curry leaves. Saute well. Cook till onion turn translucent.
- Add turmeric, red chilly powder and coriander powder.Saute well.
- Add marinated fish to the pan.
- Cook till fish is done by covering the lid.
- Add the ground paste and required salt for taste.
- Bring it to boil.
- At the end add little oil for flavour.
- Serve with hot rice.
Share this Recipe
