Recipe by Rosy Pinto
Ingredients:
1 kg fish slices
1/4 - 1/2 cup oil
1 medium onion (finely chopped)
1 medium tomato (peeled and chopped)
4 tbsp coconut milk powder
2 green chillies (whole)
10 - 15 curry leaves
To grind into a spice paste
15 cashew nuts
1 tsp salt
1 tsp turmeric powder
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp Kashmiri chilli powder
1/2 tsp red chilli powder
1 tbsp ginger
1 tbsp garlic
2 tbsp tamarind paste (soak a small ball of tamarind in little water and squeeze, use the thick paste)
water
Steps:
1 kg fish slices
1/4 - 1/2 cup oil
1 medium onion (finely chopped)
1 medium tomato (peeled and chopped)
4 tbsp coconut milk powder
2 green chillies (whole)
10 - 15 curry leaves
To grind into a spice paste
15 cashew nuts
1 tsp salt
1 tsp turmeric powder
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp Kashmiri chilli powder
1/2 tsp red chilli powder
1 tbsp ginger
1 tbsp garlic
2 tbsp tamarind paste (soak a small ball of tamarind in little water and squeeze, use the thick paste)
water
Steps:
-
Clean the fish well and drain.
- Heat oil and fry onions till golden brown.
- Add ground spice paste, then add tomatoes. Cook on medium heat till tomatoes are mushy.
- Add thin coconut milk (Dissolve 1 tbsp of coconut milk powder in 1 cup of warm water). Bring it to a boil.
- Add the fish, curry leaves and green chillies. Simmer uncovered for 5 minutes.
- Add thick coconut milk (Dissolve 3 tbsp of coconut milk powder in 1 cup of warm water).
- Simmer uncovered for 3 to 5 minutes.
- ENJOY!
