Recipe by Elveera Pereira
2 green chillies (slit)
1/2 inch ginger (chopped)
1 small onion (sliced thin)
darambe solan or 1 tbsp vinegar
salt
For grinding:
1 small coconut (grated)
7-8 byadgi or kashmiri chilies
2 small red chillies (motwi mirsang)
2 marble size tamarind / 1 -1 1/2 tsp tamarind paste
1 1/2 tbsp coriander seeds
1 tsp cumin seeds
8-9 pepper corns
1/2 tsp turmeric powder
1/4 tsp fenugreek (methi seeds)
1 big onion
3-4 cloves garlic
Grind all above into a smooth paste
Steps:
Ingredients:
750 gms bangda (cleaned, cut)2 green chillies (slit)
1/2 inch ginger (chopped)
1 small onion (sliced thin)
darambe solan or 1 tbsp vinegar
salt
For grinding:
1 small coconut (grated)
7-8 byadgi or kashmiri chilies
2 small red chillies (motwi mirsang)
2 marble size tamarind / 1 -1 1/2 tsp tamarind paste
1 1/2 tbsp coriander seeds
1 tsp cumin seeds
8-9 pepper corns
1/2 tsp turmeric powder
1/4 tsp fenugreek (methi seeds)
1 big onion
3-4 cloves garlic
Grind all above into a smooth paste
Steps:
- Add the ingredients for grinding to a mixie jar with a little water and grind to a smooth masala.
- To the ground masala, add salt, green chilies, ginger, sliced onion and darambe solan or vinegar (don't fry any ingredient, add them raw)
- Boil all together with 1 1/2 - 2 cups of water. Gravy consistency should be medium thick.
- Add the fish and bring the curry to a boil till the fish is cooked.
- ENJOY!
- For 1 kg fish, add extra coconut and 2 more red dry chillies when grinding.