I always get knotted up when it comes to picking up fish and forget all the tips that have been sounded to me over the years, by friends and family, about picking a fish with shining eyes and pink skin, so in the end, its safely the frozen variety for me
Fenugreek Seed Powder / Vendayam Podi - a big pinch. Thefish will be cooked by this time. This curry will taste so delicious when it is had the next day
Overall, the recipe was good not to share with you. I could not find hilsa fish and banana leaves, so here I used boneless and skinless cod loins and (steam) baked in oven
NOTES I added tomato paste to thecurry instead of fresh tomatoes as that makes the gravy thick. Theother difference is that we use the regular tamarind and not kokum (kudampuli)
Later add in the tbsp of vadagam and fry that as well for a minute on a low flame, take care not to burn the vadagam and the Fenugreek seeds else the gravy would taste bitter
Add fish slices once thecurry starts to boil and cook in a slow fire till fish is cooked well. Heat a non stick pan and fry thefish slices on both the sides slightly and keep aside
Later add in the tbsp of vadagam and fry that as well for a minute on a low flame, take care not to burn the vadagam and the Fenugreek seeds else the gravy would taste bitter
The freshest spinach/ashgourd/ tendli (gherkins) vegetable preparation from plant to plate in minutes, plucking and enjoying ripe and juicy lychees, kids running wild on coffee drying yards, games of cricket or carrom, stamping on red ants, poking fingers at the dogs in kennels, mooing at the cows, skinny dipping in the river, sipping on water from large green tender coconuts, eating white sweets and sucking on coloured lollipops
Whilst thefish is being salted, prepare thecurry sauce. When you are ready to fry thefish, beat the egg in a large bowl, then dip thefish fillets in the cornflour and then into the beaten egg, making sure they are well coated on both sides
Here is another simple gravy from my favorite Gujarati Cuisine. As I have been saying here time and again, this is one of the cuisines I try out often and many a times I feel I have some sort of connection to this state
Comments
Log in or Register to write a comment.