Ingredients :
- 5 thick slices of fish
- 1 Tablespoon cumin (jeera)
- 1 Teaspoon mustard seed
- 2 Tablespoons mixed masala
- Oil
- 1 sliced onion
- 3 sprigs curry leaves
- 1 1/2 Teaspoons ginger and garlic paste
- 4 Sliced jam tomatoes
- 8 Grated jam tomatoes
- 4-5 Tablespoons tomato puree
- 2 cloves garlic
- 2 Teaspoons tamarind (imali)
- 1 small slit green chilli
- Coriander (dhania) for garnishing
- 1/4 Teaspoon sugar
Method :
- Dry fry cumin and mustard seeds in pan for a few minutes. Remove from heat and grind to form a powder.
- Add the cumin and mustard seed powder to the mixed masala
- In a large pot fry the onions in the oil with 2 sprigs of curry leaves. After a few minutes the onions will begin to turn slightly brown and transparent. At this stage add the masala and fry for a few seconds.
- Add in the ginger and garlic paste and continue to fry.
- The grated and sliced tomato may be added to the masala mixture. Allow this to simmer before stirring in the tomato puree and salt to taste.
- The tomatoes should be completely melted before adding in the fish. Do not stir the curry as the fish will break.
- Allow the curry to cook on a reduced heat for about 30 minutes. Stir the curry by gently shaking the pot ensuring that the fish is well coated with the fish gravy.
- Add the garlic cloves and continue to cook. The fish curry will begin to have a distinctive aroma. At this stage stir in the tamarind. To prepare the tamarind place it in 50ml of water and remove pulp and seeds. Allow to cook.
- Add in the green slit chilli, coriander and a sprig of curry leaf and simmer for a few seconds before removing the curry from the heat.
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