INGREDIENTS
Fish fillets - 5 Nos.
Tamarind Syrup - 1 1/2 cups
Turmeric Powder - Pinch
Salt - To Taste
Gingelly/Sesame Oil - 3 spoons
Fenugreek - Pinch
Curry Leaf - 1 Twig
Corainder Leaf - 2 Twigs
Mustard - 1 spoon
Chilly powder - 2 or 2 1/2 spoons
To Roast & Grind (Pouring water):
Shallots or Small Onion - 1 cup
Tomato - 2 Nos.
Pepper Corns - 1 spoon
Garlic - 1 Bulb
Curry Leaf - 3 Twigs
Corainder Leaf - 4 Twigs
Mint Leaf - 4 Twigs (Optional)
METHOD:
Keep a frying pan, heat 2 spoons of oil, add mustard, once it splutters up, add fenugreek, curry leaf and Coriander leaf. Saute it for 2 mins. Then pour Tamarind syrup, turmeric powder, chilly powder, stir it well and allow it to boil until the raw smell of chilly powder goes off. Then pour the grinded items, make it to boil by adding required salt. Once it reaches semi-solid consistency, add fish fillets. Allow it to boil for 5 mins in simmer. Put of the flame and taste it with hot steamed rice.
Note: Try to make it in Manchatti (Eathern Vessel), It add more taste,when u have it with idly for next day. This combo will be more yummy in raining season. Iiiiiiiiiiiiisssssssssssshhhhhhhhhhhh :)
5 comments:
Aaahaa... perfect recipe to make one's tummy rumble. The reason why fish curry tastes better the next day is because the sour, salt and spicy flavours blends and compliments each other- in other words "MATURES" to have a wonderful flavour. If the fish curry is made and stored in a "manchatti" or "earthern ware" it develops a whole new flavour as the clay lends a new dimension to the curry.
More over the curry dosen't get spoilt the next day because the earthenware usually keeps the food or water cool even for 2-3 days. This is what my "gran" says... if anyone has a anyother input just scribble some notes here:)
Reva
Nice Descrip. thanks reva :)
Fingerlicking meen kuzhambu, reading the recipe itself makes me drool..
Tempting recipe...makes me hungry...
Thanks reva for the info...
LOved the traditional recipes in your blog
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