Fish Curry

Ingrediens of Fish Curry

250 gm white fish-cut into 3D squares

1 medium onion

1 medium tomato

6-8 garlic cloves

2 new green chillies-deseeded and cut

6 Tbsp oil

1/2 container new coconut glue

1/4 tsp red stew glue

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp salt

2 entire dry red chillies

1/2 tsp dark mustard seeds

8-10 curry takes off

1/2 container tamarind extricate

1 container water

Method

Warmth an overwhelming bottomed skillet on a medium fire and meal the dry red chilies, mustard and cumin seeds till they start to discharge their smell. Cool and crush to a fine powder.

Pound the tomatoes, turmeric, garam masala powder, coconut or more powder into a smooth glue. Keep aside. Crush the drenched tamarind well to expel all the mash.

Warmth the oil in a wide substantial bottomed container and include the paanch phoran (see formula here) and curry clears out. When they quit spluttering, include the onion glue and broil till light dark colored.

Include the ginger and garlic glues and sear for 3-4 minutes.

Include the tomato and zest glue and broil till the oil starts to isolate from the masala.

Include some high temp water and the tamarind mash to this masala and mix to blend well.

Heat the sauce to the point of boiling and after that stew.

Delicately add the fish to this sauce and cook till done.

Topping with cleaved coriander and serve hot with plain rice.

video to guide you better