Sunday, March 1, 2009

Fish curry in tomato sauce

Serves 4

1lb-Fish pieces
1 tbsp-Coriander powder
½ tps-Turmeric powder
1 tsp-Crushed ginger
1 tsp-Crushed Garlic
1 medium -Sliced Onion
½ cup-Tomato sauce
1 small ball size-Tamarind
2 tsp-Oil
½ tsp-Mustard seeds
½ tps-Fenugreek seeds
To taste-Salt
To taste-Red chilly powder
2 sprigs-Curry leaves

*Heat oil in a pan. Splutter mustard and Fenugreek seeds. Fry onions and saute for 2 minutes. *Add ginger and garlic. Stir until its aroma starts to drift.
*Add coriander, turmeric, and red chilly powder. Stir for 3 minutes at low flame.
*Then pour tomato sauce into this mixture. Add tamarind and 1 1/2 cup of water.
*Let it boil for 15-20 minutes at low flame.
*Then add fish and curry leaves. Allow it to boil again. Cook until the gravy thickens. Stir it occasionally.
*Serve this curry with your favorite rice or chappathi!


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