2 tbsp
Mustard seeds- 1 tsp Fenugreek seeds- ½ tsp Small onions, chopped- 6 Garlic, chopped- 3 cloves Ginger, chopped- 1 inch Green chilies, chopped- 2 Curry leaves- 10 leaves + 1 sprig Kashmiri red chili powder- 2 tsp Turmeric powder- ¼ tsp Coriander powder- 2½ tsp Ground pepper- ½ tsp Kodampuli or Gambodge- 3 pieces soaked in ¼ cup water Water- ¾ cup King fish pieces- 12(marinated with chili powder- ¼ tsp, turmeric powder- ⅛ tsp, salt- a few pinches) Salt- to taste Roasted Fenugreek powder- ½ tsp Instructions Soak the Kodampuli or Gambodge in ¼ water for 10 minutes. To the king fish pieces, add ¼ tsp chili powder, ⅛ tsp turmeric powder and a few pinches of salt and marinate for 15 minutes. If you have claypot, use that to make this curry. If not use a non-stick saucepan. Place a claypot or saucepan over medium heat, let it turn hot. Add coconut oil, let the oil turn hot. Add mustard seeds, let it splutter. Add fenugreek seeds, let it turn golden brown. Add small onions, ginger, garlic, green chilies and curry leaves, saute till light golden. Add Kashmiri red chili powder, turmeric powder, coriander powder and ground pepper, saute for 2 minutes till the spices get roasted. Make sure not to burn the spices. Add the soaked kodampuli along with the water it was soaked in, combine well. Add ¾ cup water, combine well and let the water come to a rolling boil. Add the marinated king fish pieces and cook covered for 25 minutes till the gravy thickens. Taste and add more salt if needed. Roast ½ tsp fenugreek seeds in a frying pan, grind the roasted seeds into a fine powder. After 25 minutes of cooking, add the ground roasted fenugreek seeds over the fish curry. Add 1 sprig curry leaves. Cover the pan and keep aside for 15 minutes. Serve along with rice or chapati. 3.4.3177
This is made with fresh fish, cooked in a pot of delicious blend of spices sautéed in sesame oil, which enhances the additional flavor & aroma to the dish
curry cooked with pomfret fish and other ingredients. cook fishwith masala. all the dry ingredients into a grinder and make a smooth paste with some water
Later when I ate the currywith some rice, I find that it tasted much better than earlier, the flavours must have blended when left for an hour or so, as most curry dishes do
You can use any other fishesor prawns for this dish. I simply love the flavor of curry leaves. So I can't use it very often or experiment with it as I like to do
* In another pan add a tsp of oil and temper with vadagam and pour it into the fishcurry. * In a pan add oil and temper with mustard seeds,cumin seeds ,methi seeds,and curry leaves
The method of making fishcurryfor every type of fish is different. Only drawback is that, this particular fish has lot's of thorns and should be eaten carefully and patiently
I. u. s. e. d. t. o. c. k. F. i. h. r. y. M. n. K. l. a. m. b. p. f. w. g. v. H. C. O. S. ,. R. Y. z. (. A. ). P. N. 2. 0. |. T. 3. 5. /. -. 1. 4. G. 6. 7. 8. 9. L. V. B. j. D. W. q. é. x. y t. C h
Add in curry leaves and fry for few sec. Many More. I already have a version of anchovies fishcurrywith no coconut, this one has coconut and it gives a little substance to the curry
This was inspiration enough for me to create my fishcurrywith the flavour of methi (fenugreek) which for sometime made me methi crazy too just like the author Farruqh Aziz Ansari
I used Sole fishfor the curry. Add Fish Slices, Salt and cook for few more minutes. Mix the ingredients mentioned under ' ForCurry Paste' in warm water and keep it aside
Fishcurrywithcoconut,fishcurry,meen kuzhambu,meen kuzhambu with coconut,Non vegetarian,gravies for rice,side dish for idli and dosai,side dish for rice,South Indian curries
These lines from an old Malayalam song are enough to get any Keralite craving for a Mouth Watering Fishor Prawn Curry, cooked with spices and the smoky, sour taste of the ‘Gambooge’ , ‘ Fish Tamarind’ or ‘Kudampuli’- translated – ‘Pot Tamarind’
Comments
Log in or Register to write a comment.