Ingredients |
|
| Fish pieces | 500 gm |
| Chopped onion (payaz) | ½ cup |
| Chopped ginger (adrakh) | 1 tea spoon |
| Tamarind pulp (imli) | 2 table spoon |
| Coconut milk (nariyel ka doodh) | ½ cup |
| Fresh grated coconut (taza nariyel) | ½ cup |
| Whole dry red chili (sabut lal mirch) | 2-3 pieces |
| Red chili powder (lal mirch) | 1 tea spoon |
| Soaked rice (chawal) | 1 table spoon |
| Cumin (jeera) seeds | 1 tea spoon |
| Coriander (dhaniya) seeds | 2 table spoon |
| Turmeric (haldi) powder | ½ tea spoon |
| Vegetable oil (tel) | 2 table spoon |
| Salt (namak) | To Taste |
Method
- 1. Apply salt, turmeric powder and red chilli powder to the fish pieces and keep aside for 15 minutes.
- 2. Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut
- 3. Grind it to a smooth paste.
- 4. Soak tamarind in half a cup of hot water. Mash this to make a pulp
- 5. Heat oil in a pan.
- 6. Add chopped onions and chopped ginger. Cook this on a high flame till onions are golden brown.
- 7. Now add 2 cups of water. Bring it to a boil.
- 8. Now add coconut and spice paste. Add fish pieces and cook on a medium flame for 7-8 minutes.
- 9. Strains the tamarind pulp and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
- 10. Serve this with plane rice.
- Recipe Type : Curries, Fish, Non vegetarian
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