Recipe Description

Manglorian fish curry

Serving – 2 pax
Preparation time – 10 mins
Cooking Time – 15 mins

Ingredient                   Quantity

Basa fish                                350 gm
Salt                                         to taste
Turmeric powder                    ¼ tsp + ½ tsp
Lemon juice                            ½
Kashmiri Dry red chilli             6-8 nos
Coriander whole                      1 tbsp
Cumin seed                             1 tsp
Ajwain                                      ¼ tsp
Black peppercorn                     1 tsp
Fenugreek                                ¼ tsp
Curry leaves                             6-8 nos + 6 -8 nos
Coconut grated                        1 cup
Garlic pods                               4-5 nos
Onion                                        1 nos
Green chilli chopped                 1 tsp
Tamarind paste                          2 tbsp
Water                                         as required
Oil                                              2 tbsp
Mustard seed                            1 tsp
Ginger chopped                        ½ tsp
Coriander leaves                       for garnish

Method :
1. In a bowl , add basa fish , salt , turmeric powder , lemon juice marinate it , keep it aside .
2. Heat a wok , add kashmiri dry red chilli , whole coriander , cumin seed , ajwain , black peppercorn , fenugreek and dry roast it on low flame for about 2-3 mins .
3. Now add curry leaves ,grated coconut , off the flame and mix it well .
4. In a blender add the roasted mixture , garlic pods , onion , green chilli , tamarind paste , salt , water and make a fine paste .
5. Heat a wok , add oil , mustard seed ,curry leaves , ginger , green chilli sauté until it splutter .
6. Now add the grinded paste , water , turmeric powder and mix it well .
7. Close the lid and allow it to cook for 10-15 mins on low flame .
8. Now add the marinated fish and allow it to cook for 3-4 min on low flame .
9. Transfer it to serving bowl , garnish it with a coriander sprig .
10. Serve hot .