Simple fish curry recipe without coconut made from kaala / kora meen.....
Ingredients
Fish pieces - 750 g
Tamarind - 1 bigger lemon size (depicted)
Red chilies - 2
Garlic - 2 medium sized
Shallots or small onions - 400 g
Tomato - 2
Chilly powder - 3 tea spoon
Coriander powder - 1 tea spoon
Turmeric powder - 1/4 tea spoon
Hing - a pinch
Methi powder - 1/4 tea spoon
Gingelly oil - 10 teaspoon
Salt to taste
Curry leaves and coriander leaves - for garnishing
1. Clean fish pieces thoroughly 3-4 times in water, you can add some turmeric powder and clean.
( I used King Salmon fish, any kind of fish would do..)
2. Drain them and spread them along with little turmeric for 1 hour.
3. Peel garlic,onions and cut the onions into smaller pieces.
4. Soak the tamarind in water, remove impurities and extract thick juice.
5. Heat gingelly oil in kadai and add mustard seeds, once it splutters add red chilies , garlic and hing..
6. Fry them till garlic turns light brown and add onions.
7. Once onions are fried, add tomatoes and fry them finely..
8. Now add turmeric powder , chilly powder , salt, coriander powder. Mix well with onion,garlic...
9. Add the tamarind thick juice and add some water.
10. Once it starts boiling add the fish pieces one by one.
11. Make all the fish pieces soak inside the juice. But do not press them hardly.
12. Close with lid and allow it to cook in medium flame for about 20 minutes.
13. Now add Methi powder (got from fine ground fried methi seeds) and mix. While mixing , take care that you do not break the fishes. Using ladle in the reverse side will help...
14. Taste and add salt if required.
15. Lower the flame and allow it to cook for another 5 minutes.
16. Yummy fish curry is ready. Garnish with Coriander and curry leaves...
17. Serves good with plain white rice.
Even while serving, mix gently as the fish is soft and tends to break...
Variation
Grated coconut smooth paste can be added at the end to have an alternative flavor..
Ingredients
Fish pieces - 750 g
Tamarind - 1 bigger lemon size (depicted)
Red chilies - 2
Garlic - 2 medium sized
Shallots or small onions - 400 g
Tomato - 2
Chilly powder - 3 tea spoon
Coriander powder - 1 tea spoon
Turmeric powder - 1/4 tea spoon
Hing - a pinch
Methi powder - 1/4 tea spoon
Gingelly oil - 10 teaspoon
Salt to taste
Curry leaves and coriander leaves - for garnishing
1. Clean fish pieces thoroughly 3-4 times in water, you can add some turmeric powder and clean.
( I used King Salmon fish, any kind of fish would do..)
2. Drain them and spread them along with little turmeric for 1 hour.
3. Peel garlic,onions and cut the onions into smaller pieces.
4. Soak the tamarind in water, remove impurities and extract thick juice.
5. Heat gingelly oil in kadai and add mustard seeds, once it splutters add red chilies , garlic and hing..
6. Fry them till garlic turns light brown and add onions.
7. Once onions are fried, add tomatoes and fry them finely..
8. Now add turmeric powder , chilly powder , salt, coriander powder. Mix well with onion,garlic...
9. Add the tamarind thick juice and add some water.
10. Once it starts boiling add the fish pieces one by one.
11. Make all the fish pieces soak inside the juice. But do not press them hardly.
12. Close with lid and allow it to cook in medium flame for about 20 minutes.
13. Now add Methi powder (got from fine ground fried methi seeds) and mix. While mixing , take care that you do not break the fishes. Using ladle in the reverse side will help...
14. Taste and add salt if required.
15. Lower the flame and allow it to cook for another 5 minutes.
16. Yummy fish curry is ready. Garnish with Coriander and curry leaves...
17. Serves good with plain white rice.
Even while serving, mix gently as the fish is soft and tends to break...
Variation
Grated coconut smooth paste can be added at the end to have an alternative flavor..
