Monday, August 21, 2006

Fish Curry


1lb Cat Fish(cut in medium size pieces)
1/2tsp Fenugreek seeds
2 Onion(medium size)
1tbsp Ginger-garlic paste
2 Tomato(medium size)
4 Indian Brinjal
4tsp Coriander Powder
2tsp Chilli powder
1 1/2tbsp Tamarind concentrate
1/2cup Coconut paste
5 Curry leaves(for garnising)


1. Heat the oil in a kadai & put the Fenugreek seeds & fry fry till brown.

2. Now,add the chopped onion & fry till gloden brown & then add the ginger-garlic paste &fry for 5 minutes.

3. Then,put the chopped tomato fry till the oil seperate from the gravy.Add the coriander powder,chilli powder & brinjal & cook for 10 minutes.

4. Now,put the turmind concerate & pour 1 cup water & cook the garvy till the brinjal is half down.(keep the stove in full flame)

5. Add the fish & coconut paste & keep the heat in medium & cook the garvy for 15 minutes.

6. Garnish it with curry leaves & now keep the heat in low flame & cook the oil comes seperate.

7. Serve the fish curry with rice,roti & naan.

Tips: Don't overcook the fish if it breaks the whole gravy will become a big mess. The fish will cook within 10 minutes.

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Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma