Ingredients
Sambar onions: 10
Tomatoes: 2 medium sized (Make into paste)
Tamarind: Big lime sized
Chilli powder: 1 and a half small tsp
Dhania powder: 2 tsps.
Pinch of turmeric
Salt to taste
Garlic pods: 7-8
Curry leaves: 1 branch
Mustard, Jeera, methi seeds
Fish: cut pieces 5-6
Recipe
Prep: Soak tamarind in hot water for ten minutes. Squeeze out all the juice and keep aside.
Heat oil in kadai, add mustard, jeera, methi. Add onions and garlic together. Fry until brown. Add tomato puree, and curry leaves. Cook until raw smell goes. Add chilli powder, dhania, haldi. Immediately add tamarind juice and about a glass of water (200 ml). Add salt. When it boils on high, make it to sim, close with lid. Let it cook until it thickens sufficiently, and the raw smell goes. (Approx, 15-20 minutes). It should not be very watery.
Add fish. boil for 5 minutes. Then turn the fish, and let it cook for another 5 minutes. If its too watery, let it boil for some more time.
Sambar onions: 10
Tomatoes: 2 medium sized (Make into paste)
Tamarind: Big lime sized
Chilli powder: 1 and a half small tsp
Dhania powder: 2 tsps.
Pinch of turmeric
Salt to taste
Garlic pods: 7-8
Curry leaves: 1 branch
Mustard, Jeera, methi seeds
Fish: cut pieces 5-6
Recipe
Prep: Soak tamarind in hot water for ten minutes. Squeeze out all the juice and keep aside.
Heat oil in kadai, add mustard, jeera, methi. Add onions and garlic together. Fry until brown. Add tomato puree, and curry leaves. Cook until raw smell goes. Add chilli powder, dhania, haldi. Immediately add tamarind juice and about a glass of water (200 ml). Add salt. When it boils on high, make it to sim, close with lid. Let it cook until it thickens sufficiently, and the raw smell goes. (Approx, 15-20 minutes). It should not be very watery.
Add fish. boil for 5 minutes. Then turn the fish, and let it cook for another 5 minutes. If its too watery, let it boil for some more time.
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